Kale Salad with Orange Champagne Vinaigrette | Kale | Boston Organics

Ingredients

• 1 cup uncooked organic quinoa rinsed and drained
• 1/2 Tbsp coconut oil
• 2 cups water
• 4-5 Cara Cara or Blood oranges or navel oranges
• 1 bunch kale or swiss chard or spinach
• 1 cup cooked chickpeas, rinsed and drained
• 1/2 cup toasted organic pecans, chopped
• salt, to taste
• 6 Tbsp extra virgin olive oil
• 4 1/2 Tbsp champagne or apple cider vinegar
• 2 Tbsp fresh orange juice
• 2-3 tsp honey or maple syrup
• 1 tsp Cara Cara or Blood orange or navel orange zest