Red Quinoa Kale Blood Orange and Pom Salad With Meyer Lemon Vinaigrette

Ingredients

• 2 cups water
• Juice and zest of 1 Meyer lemon
• Salt
• 1 cup red quinoa
• 1 tablespoon olive oil
• 2 shallots, sliced into strips
• 1 bunch black kale
• 1 tablespoon apple cider vinegar
• Zest of 2 Meyer Lemons
• 3 inches small blood oranges, cut ⅛s
• 1 package pomegranate seeds, one 8-ounce package
• 1 15-ounce can garbanzo beans
• Zest of 2 Meyer lemons (juice reserved)
• 2 tablespoons honey
• 1/4 cup extra-virgin olive oil
• 2 tablespoons Meyer lemon juice
• 2 tablespoons blood orange juice
• 4 tablespoons citrus champagne vinegar or apple cider vinegar
• 2 tablespoons vegetable (or chicken) stock (it gives the dressing more
• Salt and Pepper to taste

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