Anita Porterfield | Bandera EC
1 cup extra-virgin olive oil
1/4 cup high-quality vinegar, such as Champagne or sherry vinegar
2 tablespoons blood orange juice (or orange juice)
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 cup red quinoa
2 tablespoons olive oil
1/4 cup chopped onion
1/2 teaspoon salt
2 cups vegetable broth or water
1 large bunch kale
1 medium blood orange (or orange or tangerine)
1/2 cup grated carrots
1 tablespoon minced red onion
Freshly ground black pepper
2 tablespoons toasted pumpkin seeds (pepitas)
1. DRESSING: Combine all ingredients in a glass jar with a tight-fitting lid and shake vigorously 30 seconds, until well combined. (Alternatively, whisk together the ingredients in a mixing bowl.) Set aside while you make the salad.
2. SALAD: Rinse the quinoa. Heat the olive oil in a 2-quart saucepan over medium-high heat. When the oil is hot, add the onions and salt, and sauté until the onions are wilted, about 4–5 minutes. Add the quinoa and stir.
3. Add the broth or water, bring the mixture to a boil, cover saucepan, reduce heat to a simmer and cook 20 minutes, or until quinoa is fluffy and tender and the liquid has been absorbed.
4. While quinoa is cooking, trim any thick stems from the kale. Stack the leaves, roll them into a cylinder and thinly slice (a process known as “chiffonade”). Peel the orange, separate into segments and slice each segment in half.
5. Pour quinoa into a large salad bowl and add the kale and half of the dressing. Add the orange slices, carrots, red onion and remaining dressing to the bowl, and use a spatula to combine. Adjust seasonings as desired. Top with black pepper and pumpkin seeds. Serve immediately or refrigerate until well chilled.
When the quinoa is cooked, you can remove the pan from heat and allow it to rest, covered, an additional 5 minutes. You might not need to drain the grains after this step, but if necessary, transfer the quinoa to a colander to drain and rest 5 minutes.