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
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 32 Minutes

Nutritional Information

Amount per serving
  • Calories: 442
  • Fat: 20.7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 12.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 9.1g
  • Carbohydrate: 58g
  • Fiber: 10.7g
  • Cholesterol: 0.0mg
  • Iron: 3.9mg
  • Sodium: 486mg
  • Calcium: 117mg

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. 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. 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. 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.
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