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1 Carrot, grated
1 Tbsp Juice from Orange
1 bunch Kale
1 clove Garlic, minced
1 tsp Stone-Ground Mustard
1 tsp of Orange Zest
1 ½ cups Cooked Quinoa
2 Oranges
3 Tbsp White Wine Vinegar or White Balsamic Vinegar
½ Shallot or Small Red Onion, finely chopped
½ cup Olive Oil
⅛ tsp Pepper
⅛ tsp Sea Salt
For dressing, combine shallot or red onion, minced garlic, olive oil, balsamic, orange juice, orange zest, mustard, sea salt, and pepper in container with tight fitting lid; shake well.
To segment oranges, cut off both ends to sit flat on cutting board. Stand orange upright and, with knife, cut downward to remove peel and pith. Remove each segment individually by slicing each side of membrane. Continue until each segment is removed.
Remove stems from kale and thinly chop leaves. (Save ribs to use when making bone broth or smoothies.) In large bowl, add chopped kale, citrus segments, grated carrot, and quinoa. Mix to combine.
Add half vinaigrette dressing (or desired amount) and toss well. Taste for seasoning, adding more dressing and oranges, if needed. Serve immediately.
