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

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.39

$1.39 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian side dish,lunch,salad,main course,main dish,dinner
spoonacular Score:91%

Spoonacular Score: 91%

 

Red Quinoa, Kale, Blood Orange and Pom Salad With Meyer Lemon Vinaigrette might be just the main course you are searching for. One portion of this dish contains approximately 13g of protein, 22g of fat, and a total of 464 calories. This recipe serves 4 and costs $1.39 per serving. If you have olive oil, juice of lemon, olive oil, and a few other ingredients on hand, you can make it. 1 person found this recipe to be flavorful and satisfying. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. With a spoonacular score of 90%, this dish is awesome. Similar recipes are Kale Salad With Blood Orange And Meyer Lemon, Chopped Kale Salad with Meyer Lemon Vinaigrette (with an easy Meyer lemon substitute), and Chopped Kale Salad with Meyer Lemon Vinaigrette (with an easy Meyer lemon substitute).

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The NV The Big Kahuna Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.

NV The Big Kahuna Chardonnay

Delightful green apple and citrus dance on the palate with a nice balanced acidity finish

» Get this wine on Amazon.com

Ingredients

Servings:
2 cups
2 cups water
water
1
1  lemon (juice)
lemon (juice)
some
some salt
salt
1 cup
1 cup red quinoa
red quinoa
1 Tbsp
1 Tbsp olive oil
olive oil
2
2  shallots
shallots
1 bunch
1 bunch black kale
black kale
1 Tbsp
1 Tbsp apple cider vinegar
apple cider vinegar
2
2  lemon zest
lemon zest
3 inches
3 inches blood oranges
blood oranges
1 pkg
1 pkg pomegranate seeds
pomegranate seeds
15 ounce
15 ounce canned garbanzo beans
canned garbanzo beans
2
2  lemon (juice)
lemon (juice)
2 Tbsps
2 Tbsps honey
honey
0.25 cup
0.25 cup olive oil
olive oil
2 Tbsps
2 Tbsps meyer lemon juice
meyer lemon juice
2 Tbsps
2 Tbsps blood orange juice
blood orange juice
4 Tbsps
4 Tbsps apple cider vinegar
apple cider vinegar
2 Tbsps
2 Tbsps vegetable stock
vegetable stock
some
some salt and pepper
salt and pepper
2 cups water
2 cups
water
1  lemon (juice)
1
lemon (juice)
some salt
some
salt
1 cup red quinoa
1 cup
red quinoa
1 Tbsp olive oil
1 Tbsp
olive oil
2  shallots
2
shallots
1 bunch black kale
1 bunch
black kale
1 Tbsp apple cider vinegar
1 Tbsp
apple cider vinegar
2  lemon zest
2
lemon zest
3 inches blood oranges
3 inches
blood oranges
1 pkg pomegranate seeds
1 pkg
pomegranate seeds
15 ounce canned garbanzo beans
15 ounce
canned garbanzo beans
2  lemon (juice)
2
lemon (juice)
2 Tbsps honey
2 Tbsps
honey
0.25 cup olive oil
0.25 cup
olive oil
2 Tbsps meyer lemon juice
2 Tbsps
meyer lemon juice
2 Tbsps blood orange juice
2 Tbsps
blood orange juice
4 Tbsps apple cider vinegar
4 Tbsps
apple cider vinegar
2 Tbsps vegetable stock
2 Tbsps
vegetable stock
some salt and pepper
some
salt and pepper

Equipment

whisk
whisk
bowl
bowl
frying pan
frying pan
whisk
whisk
bowl
bowl
frying pan
frying pan


Instructions

Bring 2 cups of water to a boil. Add zest and juice of 1 meyer lemon and salt and stir into water. Add quinoa and cook according to package directions. Wash kale and let dry. Pull the leaves off of the tough center stem and slice into small ribbons. Meanwhile, in a large skilled heat olive oil and add shallots. Saut for about 3 minutes until just softened. Add kale and stir just long enough for the kale to wilt, about 1 minute. Add vinegar and lemon zest, stir and cook for 1 minute longer. Remove pan from the heat. Add orange slices, pomegranate seeds, garbanzo beans and cooked quinoa. In a large bowl, whisk together lemon zest, honey, olive oil, lemon juice, orange juice, vinegar, stock, salt and pepper. Toss with salad (there may be some extra vinaigrette).

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.39
Ingredient
1 cup red quinoa
1 tablespoon olive oil
2 shallots
1 bunch black kale
1 tablespoon apple cider vinegar
2 lemon zest
3 inches blood oranges
1 package pomegranate seeds
15 ounces canned garbanzo beans
2 lemon (juice)
2 tablespoons honey
¼ cups olive oil
2 tablespoons meyer lemon juice
2 tablespoons blood orange juice
4 tablespoons apple cider vinegar
2 tablespoons vegetable stock
Price
$1.52
$0.17
$0.28
$0.57
$0.06
$0.02
$0.03
$0.01
$0.87
$0.02
$0.51
$0.64
$0.36
$0.18
$0.22
$0.10
$5.55

Nutritional Information

Quickview
463 Calories
12g Protein
22g Total Fat
55g Carbs
74% Health Score
Limit These
Calories
463k
23%

Fat
22g
34%

  Saturated Fat
2g
18%

Carbohydrates
55g
19%

  Sugar
11g
12%

Cholesterol
0.0mg
0%

Sodium
741mg
32%

Get Enough Of These
Protein
12g
25%

Vitamin K
137µg
131%

Manganese
2mg
102%

Vitamin A
3307IU
66%

Vitamin C
40mg
49%

Vitamin B6
0.81mg
41%

Fiber
9g
38%

Folate
134µg
34%

Magnesium
129mg
32%

Phosphorus
309mg
31%

Vitamin E
3mg
25%

Copper
0.47mg
24%

Iron
4mg
23%

Potassium
597mg
17%

Vitamin B1
0.24mg
16%

Vitamin B2
0.28mg
16%

Calcium
152mg
15%

Zinc
2mg
15%

Selenium
6µg
9%

Vitamin B5
0.75mg
8%

Vitamin B3
1mg
6%

covered percent of daily need

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