Black Quinoa Salad with Mandarine, Kale, Radicchio and Anchovy Vinaigrette

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Sweet, juicy mandarin oranges, slightly bitter crisp radicchio, deep earthy kale, and crunchy nutty quinoa tossed with a balsamic anchovy vinaigrette-- this beautiful vibrant salad is bursting with flavours and naturally gluten free. I used black quinoa here, but you can use whatever kind you like.

Salad	Anchovy Vinaigrette
120 g Black quinoa, well rinsed 240 ml Vegetable broth 2 Mandarin oranges 100 g Kale, trimmed and thinly sliced 80 g Radicchio, thinly sliced	4 Anchovy fillets 1 Garlic clove 1 Small shallot, chopped 2 tbsp White balsamic vinegar 1/2 tsp Sea salt 1/4 tsp Freshly ground black pepper

1. Place all the dressing ingredients in a food processor on medium speed until combined.
   
2. In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Add the quinoa, cover, turn the heat down to medium low, and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes. Remove from the heat and let stand for 3 to 5 minutes. Uncover and fluff with a fork. Let cool to room temperature, about 30 minutes.
   
3. Toss the black quinoa, mandarin oranges, kale, and radicchio together. Add some of the vinaigrette, toss, and serve.

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