Kale, Quinoa & Orange Salad


Kale, Quinoa & Orange Salad

Prep Time: 30 minutes

Yield: 6-8 servings


  • 1/2 Tbs Coconut oil, or olive oil

  • 1 C Uncooked quinoa

  • 2 C Water

  • 6 Tbs Olive oil

  • 4 1/2 Tbs White wine vinegar

  • 2 Tbs Fresh squeezed orange juice

  • 1 Tbs Honey

  • Salt to taste

  • 1 tsp Orange zest

  • 1/2 head Dinosaur kale

  • 3 Oranges

  • 1 C Chickpeas


  1. Place the coconut oil in pot over medium heat and add quinoa once hot. Stir quinoa and oil for 3 – 5 minutes.

  2. Add water and bring to boil over medium-high heat. Once boiling, stir once and cover with lid for 15 – 18 minutes until water is absorbed. Do not stir while cooking.

  3. Remove quinoa from heat and let sit covered for 5 – 10 minutes. Fluff with a fork, and place in the refrigerator on a large baking sheet to chill.

  4. In a small bowl, whisk together olive oil, vinegar, orange juice, honey, zest, and a pinch of salt. Set aside.

  5. Remove and discard stems from kale leaves. Slice leaves into thin ribbons, measuring out approximately 3 Cups loosely packed kale.

  6. Remove skins and section oranges into bite sized pieces.

  7. Add kale, oranges, chickpeas with half of the dressing in a large bowl. Toss and place in refrigerator to chill for 10 minutes.

  8. Add kale, chilled quinoa, and remaining dressing together. Mix well.

  9. Top with chopped pecans and orange zest, serve or store covered.


This is such a light and refreshing salad.  Perfect for hot summer days.

And can we talk about quinoa browned in coconut oil? Heaven!  We could seriously just stop with the recipe right there, really.  That’s the awesome thing about cooking up a big batch of grains at the beginning of your week. You can do anything with it – eat it hot in the morning with a little milk and sugar, have a serving on the side with salmon and grilled veggies, or add beans and veg for a complete meal! So versatile.


Pretty, no?