1) Bring 2 cups of water to a boil.

2) Add zest and juice of 1 meyer lemon and salt and stir into water.

3) Add quinoa and cook according to package directions.

4) Wash kale and let dry. Pull the leaves off of the tough center stem and slice into small ribbons.

5) Meanwhile, in a large skilled heat olive oil and add shallots. Saut for about 3 minutes until just softened.

6) Add kale and stir just long enough for the kale to wilt, about 1 minute.

7) Add vinegar and lemon zest, stir and cook for 1 minute longer.

8) Remove pan from the heat.

9) Add orange slices, pomegranate seeds, garbanzo beans and cooked quinoa.

10) In a large bowl, whisk together lemon zest, honey, olive oil, lemon juice, orange juice, vinegar, stock, salt and pepper. Toss with salad (there may be some extra vinaigrette).