Blood Orange, Kale, and Pecan Quinoa

I got this recipe from Edible Perspective and I've make it twice in the last week. I've been on a bit of a kale kick lately; it's a superfood —high in fiber, iron, Vitamin K (which protects against various cancers), Vitamin A (good for vision and skin), Vitamin C, and it also has more calcium per calorie than milk!!

Also, this recipe calls for blood oranges, but you can substitute with any form of orange or grapefruit. There is nothing really special about the taste of blood oranges —they just look pretty :)

Here's what you'll need for the salad:
1 cup uncooked quinoa
1/2 tbsp olive oil
2 cups water
2 1/2 cups of chopped kale
4-5 blood oranges
1 cup chickpeas, rinsed
1/2 cup toasted pecans

Here's what you'll need for the dressing:
4 tbsp olive oil
4 tbsp champagne vinegar (rice vinegar also works)
2 tbsp freshly squeezed blood orange juice
3 tsp maple syrup or honey

Place olive oil and dry quinoa in a medium pot over medium head and stir for 5 minutes or until the quinoa starts to turn golden brown. Then add the water and bring to a boil over medium heat. Now, stir a couple of times, reduce the heat to low and cover for 15 minutes. Remove from heat and let stand covered for 5-10 minutes.

While the quinoa is cooking, place the ingredients for the dressing into a jar and shake for 30 seconds. Alternatively, you could whisk these ingredients together. Either way works just fine. I simply find jars less messy and more easy.

Also, while the quinoa is cooking, slice the kale into thin ribbons and peel the blood oranges and slice into small pieces. Combine the kale, blood oranges, chickpeas, cooled quinoa, and dressing in a large bowl, tossing everything together.

Top with toasted pecans (simply toast pecans in the oven for a few minutes).