1 Large Bunch of Kale - Stems removed and leaves shredded
2 Large Carrots - Shredded
1/4 Red Onion - Small Dice
1 Fresno Chili - Seeded & Small Dice
1 Can Garbanzo Beans - Drained & Rinsed
1/2 Cup Dried Cranberries - Reconstituted in warm water & drained
1/4 Cup Sunflower Seeds
1 tbsp Salt (reserve)
1 Cup Quinoa
2 Cups Vegetable Broth
3/4 Cup Orange Juice
2 tbsp Apple Cider Vinegar
2 Garlic Cloves - Fine Dice
1" Ginger - Grated
2 tbsp Dijon Mustard
1 tsp Sesame Oil
1 tbsp Salt
1/2 tbsp Pepper
1 tsp Cayenne Pepper
1 tsp Cumin
2 tbsp EVOO
1 Cup Water
In a large bowl combine kale, carrots, onion, chili, garbanzo beans, cranberries, sunflower seeds. Stir to combine.
In a pot over high heat add the quinoa and vegetable broth. Bring to a bowl, cover and reduce to simmer for 10-15 minutes or until the liquid is evaporated.
In a saucepan over med/high heat add the orange juice, vinegar, garlic, ginger, mustard, sesame oil, 1 tbsp salt, pepper, cayenne pepper, cumin, evoo & water. Bring to a boil, then simmer for about 5-10 minutes or until it reduces slightly and get's thicker. Stir and cool for about 10 minutes to reduce heat.
Add the quinoa to the kale salad mixture and combine. Pour over the vinaigrette and mix to combine. Taste for seasoning and add in the 1 tbsp of salt if necessary or adjust other seasonings as necessary.
This is a super food, healthy salad and made to feed a family or just for a week's worth of lunches.