Ingredients:
- 2 cups water
- Juice and zest of 1 Meyer lemon
- Salt
- 1 cup red quinoa
- 1 tablespoon olive oil
- 2 shallots, sliced into strips
- 1 bunch black kale
- 1 tablespoon apple cider vinegar
- Zest of 2 Meyer Lemons
- 3 inches small blood oranges, cut ⅛s
- 1 package pomegranate seeds, one 8-ounce package
- 1 15-ounce can garbanzo beans
- Zest of 2 Meyer lemons (juice reserved)
- 2 tablespoons honey
- 1/4 cup extra-virgin olive oil
- 2 tablespoons Meyer lemon juice
- 2 tablespoons blood orange juice
- 4 tablespoons citrus champagne vinegar or apple cider vinegar
- 2 tablespoons vegetable (or chicken) stock (it gives the dressing more
- Salt and Pepper to taste
Course: side dish,lunch,main course,salad,main dish,dinner