Servings: 4 servings
Ingredients
For Salad
- 1 cup of dry quinoa
- 2 blood oranges*
- 1 head of broccoli see below
- 1 shallot
- 5 cups of loosely packed kale
For Broccoli
- 1 large head of broccoli stems removed and broken into medium florets
- 3 tbs olive oil
- juice of 1/2 lemon
- juice of 1/2 a blood orange
- 1 blood orange evenly sliced
- 2 tbs honey
- 1 clove of garlic pressed
- 1/2 tsp red pepper flakes
- salt and pepper to taste
- 1 fresh rosemary sprig
For dressing
- 1/4 cup olive oil
- juice of 1/2 blood orange
- juice of 1/2 lemon
- 1/4 cup of sweet Italian vinegar
- 1 tbs honey
- 1 tsp of rosemary chopped finely
- 1/2 small shallot chopped finely
- salt and pepper to taste
Instructions
- Preheat the oven to 400.
- Cook the quinoa according to directions on the package.
- While oven is preheating, remove stems from broccoli and pull into florets. In a small bowl, whisk together olive oil, lemon juice, blood orange juice, honey, pressed garlic, red pepper flakes. Set the broccoli in the middle of a large sheet of tin foil. Pour the dressing mix over the broccoli and toss to evenly distribute. Spread broccoli out evenly, leaving enough room to make a tent. Place sliced blood orange and rosemary spring on top. Seal the foil pack and bake at 400 for 20 minutes.
- While the broccoli is roasting, put kale and quinoa together. into a large serving bowl. Peel and cut your 2 salad blood oranges into slices and arrange over kale. Sprinkle with walnuts. Add broccoli when it comes out of the oven.
- When salad is assembled, whisk together all the ingredients for the dressing, stirring vigorously prior to serving.
Notes
*If you can't find blood oranges feel free to substitute any citrus you like. Blood oranges are most similar in taste to grapefruit so they would work well but feel free to use regular oranges or even tangelos instead.
Nutrition
Serving: 1serving
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