Beet, Blood Orange, Kumquat, and Quinoa Salad

Photo: Anna Williams; Styling: Pam Morris
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.  

Yield:

4 servings

Recipe from

Recipe Time

Total: 32 Minutes

Nutritional Information

Calories 442
Fat 20.7 g
Satfat 2.7 g
Monofat 12.3 g
Polyfat 2.1 g
Protein 9.1 g
Carbohydrate 58 g
Fiber 10.7 g
Cholesterol 0.0 mg
Iron 3.9 mg
Sodium 486 mg
Calcium 117 mg

Ingredients

Dressing:
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
Salad:
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

Preparation

1. 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.

2. 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.

3. 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.

Note:

Deborah Madison,

January 2011