Author Notes
A eye-popping, tasty bowl that will fuel your day. —garlic and zest
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Ingredients
- for the salad:
-
1 cup
quinoa
-
5 cups
kale
-
1/2 cup
dried cranberries
-
1 cup
mandarin orange segments from a 15 ounce can
-
1/4 cup
toasted sliced almonds
-
1/2 cup
feta cheese, crumbled
- for the vinaigrette:
-
zest of one orange
-
2
large cloves garlic, minced
-
1/4 teaspoon
fresh ground black pepper
-
1/2 teaspoon
salt
-
1 1/2 teaspoons
teaspoons dijon mustard
-
1 1/2 teaspoons
whole grain mustard
-
2 tablespoons
orange juice (from the zested orange)
-
2 tablespoons
rice wine vinegar
-
4 tablespoons
olive oil
Directions
-
Prepare the quinoa as instructed on the package. When quinoa has absorbed the water, stir in the dried cranberries and remove from heat. Cover and let rest for 10 minutes. Remove the lid and cool to room temperature.
-
Meanwhile, rinse and dry the kale. (I used my salad spinner). Remove the tough stems and massage the kale with your hands to break down the fibers a little. Bunch the kale into a tight ball with one hand and slice the kale very thinly with a sharp knife. Set aside.
-
Drain the can of mandarin oranges and pat dry. Set aside.
-
In a small bowl combine the orange zest, garlic, pepper, salt, dijon, whole grain dijon, orange juice, vinegar and olive oil. Whisk until emulsified.
-
Combine the cooled quinoa and cranberries, kale and oranges in a bowl. Toss with a few tablespoons of the vinaigrette, until well coated, but not soupy (you may not use all the vinaigrette in this salad, but keep it to serve with other vegetables or over chicken or fish.)
-
Lightly toss the salad with the feta cheese and almonds. Serve.
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