This hearty grain salad featuring blood orange sections, beets, kumquats and avocado is brimming with rich colors, textures, and nutrients from the vitamin- and protein-packed ingredients.
1/4 cup finely chopped green onions
2 teaspoons grated blood orange rind
1 teaspoon grated lemon rind
2 tablespoons blood orange juice
1 tablespoon fresh lemon juice
2 teaspoons finely chopped cilantro
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon paprika
3 tablespoons extra-virgin olive oil
1 cup uncooked quinoa
1 3/4 cups water
1/2 teaspoon salt, divided
1 cup blood orange sections, chopped (about 4 medium)
1 cup diced peeled avocado
6 whole kumquats, seeded and sliced
2 medium beets, cooked and cut into wedges
How to Make It
To prepare dressing, combine first 10 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Set aside.
To prepare salad, place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.
Combine 1 3/4 cups water, quinoa, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Combine quinoa, remaining 1/4 teaspoon salt, blood orange sections, avocado, and kumquats in a large bowl, tossing gently to combine. Add dressing; toss gently to coat salad. Spoon 1 cup salad onto each of 4 plates; top each serving with about 1/2 cup beets.
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