Makes 1 serving


1 cup steamed kale

¼ cup canned chickpeas, rinsed and drained

1 cup thinly shaved fennel 

½ cup cooked quinoa

2 tablespoons Orange Vinaigrette (see below)

5-6 mint leaves, finely chopped

freshly ground pepper

Combine kale, chickpeas, fennel, and quinoa in a medium mixing bowl and toss with the orange vinaigrette; be sure to coat everything evenly. Add mint and parmesan, saving just a little bit of both for garnish, and toss gently, just to combine. Transfer to a plate or bowl, and garnish with the remaining parmesan and mint, plus freshly ground pepper, to taste.

Orange Vinaigrette

Juice of ½ large orange (about 2 tablespoons), strained

1/2 tablespoon apple cider vinegar

⅛ teaspoon kosher salt

1 tablespoon olive oil

1 garlic clove, crushed

In a small mixing bowl, combine orange juice, apple cider vinegar, and kosher salt. Slowly drizzle in the olive oil while vigorously whisking the mixture with a small whisk. Whisk for an additional 30 seconds after all of the oil has been added. Add crushed garlic.

Vinaigrette will keep for up to 3 days, refrigerated in an airtight container.