Salmon Quinoa Bowls with Orange Vinaigrette | Sunkist

Ingredients

• 2 Sunkist® Cara Cara oranges, juiced
• .5 Sunkist® Cara Cara orange, zested
• 1 tablespoon Dijon mustard
• 1 tablespoon thyme leaves, minced
• 2 teaspoons honey
• 1 clove garlic, finely grated
• 1 cup olive oil
• 1 pinch of kosher salt, as needed
• 1 medium shallot, thinly sliced
• 4 6-ounce fillets wild salmon
• 1.5 cups dry quinoa
• 2 cups baby kale
• .25 cup kalamata olives, roughly chopped
• .25 cup mint leaves, for garnish