This Citrus Kale & Quinoa Salad is the first recipe we'll be demonstrating this year. Watch the video and follow the recipe below. We encourage you to share a picture of your family with your finished Be Well Utah recipe & tag @BeWellUtah on Facebook and Instagram.
Ingredients
Salad:
4 cups finely chopped kale (ribs removed)
2 cups cooked quinoa (about 2/3 cup dry)
3 medium oranges, peeled and chopped
2 oz blue cheese or feta, crumbled
3/4 cup chopped walnuts, pecans, or sliced almonds*
Citrus Vinaigrette:
1/3 cup olive oil
2 tablespoons white wine vinegar
3 tablespoons fresh orange juice*
2 tablespoons fresh lemon juice
1/4 teaspoon lemon zest
1 teaspoon honey
1/4 teaspoon sea salt
Black pepper, to taste
Directions
Materials Needed:
- Large bowl
- Whisk
- Cutting board
- Chef's knife
- Container to hold dressing
- Spoons for tasting
- Measuring spoons
- Liquid measuring cups
- Combine all of the salad ingredients into a large bowl.
- For the dressing: Whisk all of the dressing ingredients together, or use a food processor. Pour dressing over salad and toss to coat everything evenly. Sometimes I don't use ALL the dressing—use however much you'd like. Store leftover dressing in the refrigerator for up to 2 weeks.
- Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.