2 Cups quinoa, cooked (follow directions with package for how to cook if unsure)
2 Cups kale, chopped
2 Cups or 1 can of chickpeas, drained & rinsed
1/4 Cup red Onion, thinly sliced & chopped
1/3 Cup pumpkin seeds
1/3 Cup dried cranberries
2 navel oranges, peeled and sliced into medallions
For the Dressing:
1/4 Cup Blood Orange Agrumato Olive Oil
1/4 Cup Milanese Gremolata Infused Olive Oil
2 Tbsp A-Premium White Balsamic Vinegar
1 Clove garlic, minced
2 tsp dried basil
Salt & pepper, to taste
Prep all of your ingredients, cook the quinoa (to end up with 2 cups of cooked quinoa, you will need to use 3/4 Cup of dried quinoa). Slice the oranges and the red onion. Wash and chop your kale (don't forget to massage the kale!). Place all ingredients except the dressing in a serving bowl.
Mix all dressing ingredients together, then pour over the salad and toss. Enjoy!