Kale and Quinoa Salad with Salmon (or Chicken) and Orange Vinaigrette

By á-6416

Ingredients

• Salad
• 3/4 lb. salmon filets (or substitute chicken)
• lemon pepper seasoning
• 3/4 c. dry quinoa, rinsed
• 1/4 c. orange juice
• 1/4 tsp. kosher salt
• 6 oz. bag baby kale
• 1/2 c. dried cranberries
• Dressing
• 1/4 c. orange juice, divided
• 2 tbsp. olive oil
• 2 tbsp. white wine vinegar
• 1 tsp. honey (or more to taste)
• freshly ground black pepper
• 1/4 tsp. kosher salt

Details

Adapted from wearychef.com

Preparation

Step 1

Preheat oven to 375 degrees F. Sprinkle meat side of salmon filets with lemon pepper seasoning, and bake for 20 minutes. (Alternatively, you can cook them on the stovetop if you prefer).
Meanwhile, add quinoa, ¼ c. orange juice, 1¼ c. water, and ¼ tsp. salt to a small pot and bring to a boil. Reduce heat to low, cover, and simmer 15-20 minutes or until all liquid is absorbed.
Allow salmon and quinoa to cool a bit before assembling your salad (around 10 minutes). Meanwhile, add all dressing ingredients to a container with a tight-fitting lid, cover, and shake well to combine. Taste and add additional honey if desired.
Flake salmon, leaving the skin behind, and press meat slightly with paper towels to absorb some of the oil.
Now, in a large salad bowl, combine greens, cranberries, salmon, quinoa, and salad dressing. Toss well, and serve!