INGREDIENTS
QUINOA
- 1 Cup Red Quinoa
- 4 Cups Water
- 2 Medium Oranges, Halved
- TT Sea Salt
CITRUS VINAIGRETTE
- ½ cup Olive Oil
- 2 Lemon Juice & Zest
- 2 Orange Juice & Zest
- 1 Shallots, Minced
- 1 t Honey (from Market Provisions or The Shed)
- TT Fresh Cracked Black Pepper
- TT Sea Salt
FOR THE GARNISH:
- 1 cup Kale, Julienne (Found at The Shed)
- ¼ cup Pomegranate seeds
- ¼ cup Sunflower Seeds
INSTRUCTIONS
STEP 1
Bring the water to a boil over high heat. Season with salt. Squeeze the oranges into the boiling water and add the oranges. Add the quinoa to the water and boil until cooked, about 10 minutes.
STEP 2
While the quinoa is cooking, make the dressing by combining all ingredients in a mason jar and shaking until combined. This may also be done in a bowl with a whisk.
STEP 3
Strain the quinoa from the water and place on a sheet pan in the refrigerator to cool.
STEP 4
While cooling, cut the kale and rinse.
STEP 5
Once the quinoa is cool, add to a bowl and dress with the citrus dressing. Add the kale, pomegranate seeds, and sunflower seeds and mix to combine.
STEP 6
This may be enjoyed on its own or served in an orange bell pepper for a more festive look!
Credit: Chef Michelle Tribble