Kale Salad with Orange Champagne Vinaigrette

For the salad:

• 1 cup uncooked organic quinoa rinsed and drained
• 1/2 Tbsp coconut oil
• 2 cups water
• 4-5 Cara Cara or Blood oranges or navel oranges
• 1 bunch kale or swiss chard or spinach
• 1 cup cooked chickpeas, rinsed and drained
• 1/2 cup toasted organic pecans, chopped
• salt, to taste

For the dressing:

• 6 Tbsp extra virgin olive oil
• 4 1/2 Tbsp champagne or apple cider vinegar
• 2 Tbsp fresh orange juice
• 2-3 tsp honey or maple syrup
• 1 tsp Cara Cara or Blood orange or navel orange zest
• salt, to taste

Place coconut oil in pot over medium heat and once hot add quinoa. Stir for 3-5 minutes until nutty and starting to turn golden brown. Add water and bring to a boil over med-high heat. Once boiling, stir once, lower heat to simmer then cover with tight fitting lid for 15-18 minutes until liquid has absorbed.  Do not stir while cooking. Remove from heat and let sit covered for 5-10 minutes. Fluff with a fork, spread on a large baking sheet then cool in refrigerator.

While quinoa is cooking, whisk oil, vinegar, orange juice, honey, zest, and a pinch of salt in a small bowl until fully combined. Taste and add more salt and/or honey if desired.  Set aside.

Slice kale leaves away from the stems and stack the leaves on top of one another. Slice the kale into thin ribbons and measure out about 3 cups of loosely packed kale.

Remove skin from 3-4 of oranges and cut into small segments. Combine kale, chickpeas, and oranges in a large bowl with 1/2 of the dressing. Toss ingredients together and chill for 10 minutes. Toss chilled quinoa into the bowl and lightly stir to combine, adding more dressing to your liking.

Top with a few sprinkles of salt, stir again, taste and make adjustments if needed. Top each serving with toasted pecans and a wedge of blood orange.

Serve or store covered in the fridge without the pecans on top.