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Beet, Blood Orange, Kumquat, and Quinoa Salad

Photo: Anna Williams; Styling: Pam Morris
Total time 32 mins
Yield 4 servings
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.  

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

Nutrition 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

How to Make It

  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.