Red Quinoa & Kale Bowl with Creamy Orange-Basil Dressing

• 8 cups lightly-packed torn kale leaves, stems removed and leaves well dried
• 2 cups water
• 6 tablespoons Pure Blends™ Avocado Oil Plant-Based Butter, divided
• 1 cup red quinoa
• 4 cups baby kale
• 3 tablespoons orange juice
• 1 tablespoon red wine vinegar
• 1 tablespoon finely chopped shallots
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• 3 tablespoons chopped fresh basil leaves

Toppings:

• 1 cup diced cooked beets
• 1/2 cup pomegranate seeds
• 1/2 cup matchstick cut carrots
• 1/4 cup toasted pumpkin seeds
• 1/4 cup snipped fresh chives
• 1/4 cup golden raisins