I was very excited to make this after I read the reviews but unfortunately will not make again. While most of the ingredients are those I like, when put together I found it all so unappealing. The beets turned the quinoa red which didn't look appetizing and particularly the oranges...they added a strange bitter taste that completely ruined it for me. Perhaps without them it would have been better.
Beet, Blood Orange, Kumquat, and Quinoa Salad
cindyfcarson Posted: 03/27/11
ASteele7127 Posted: 02/01/11
This salad is awesome- a great way to use up winter citrus. I didn't have an kumquats, but followed the rest of the recipe exactly. The leftovers lasted great too, with so much citrus even the avocado didn't brown for 2 days.
StacePay Posted: 01/18/11
I love quinoa. I liked how the flavors worked together in the salad. Refreshing. I made this dish last night and my in-laws who love citrus flavors really enjoyed this dish, and they took seconds. I left out kumquats, because I could not find any in the stores. My husband wants me to make it again. And I took me much longer than 32 minutes to make.
brendaprowse Posted: 01/23/11
I purchased delectable blood oranges and kumquats at the Pike Place Market in Seattle, specifically for this recipe! The flavors are exquisite. It's fresh and colorful-perfect accompaniment to the Poached Halibut with Lemon-Herb Sauce. It took me much longer than a half hour to make!
wkendgolf Posted: 01/14/11
We thought this salad visually appealing and refreshing on a cold Iowa evening. I cut the salt considerably and used a can of mandarin oranges instead of the blood. I actually FORGOT the avocado and the salad was still wonderful. Served it as a side w/your Poached Halibut w/Lemon-herb Sauce. Will definitely make this for guests although it took more time than noted on your recipe.
PantryChefSJP Posted: 02/01/11
Delicious and refreshing even on a cold winter night. The quinoa has a nutty but buttery flavor and the other ingredients add unforgettable texture/flavor. To prep the beets, bake at 450 for 45-60 min cleaned and wrapped in foil (stems cut to 1 inch from top) and on baking sheet. Done when you can easily pierce the flesh. Peel and cut into 8ths. use leftover beet stems as an addition to the salad (rinse, dry, thinly slice/chop, not cooked). It was so. good. Would recommend and will make again. I did not find kumquats and only used 2 bld oranges + juice/rind of one orange.
pellypants Posted: 03/24/11
I agree with the previous comments. This is a great salad. I found the cumin overpowering and it took me much longer than 32 minutes to make, even though I had all my ingredients lined up at the ready. Next time I make it, I will leave out the cumin and hopefully I will be able to find kumquats!(couldn't find them anywhere in late January / early Feb when I first made this).
CalgaryMum Posted: 05/28/11
I loved this salad! Account of the comments of the cumin being overpowering I chose to cut the oranges in wedges (using a grapefruit knife) and squeeze all the extra juice from the oranges into the dressing. I also added the green onions directly to the salad and not the dressing. I could not find kumquats so I added 1 extra 'regular orange' and also added light feta and lined my salad bowl with fresh spinach. It tasted great.
portland Posted: 05/08/12
i was disappointed with this recipe. i make a lot of salads with quinoa and all of the other ingredients, just not all together as in this recipe. i think the bitterness from the previous review may have come from the kumquats as well, so, i remade and used a preserved kumquat that i had made...still bitter. the rind was a little much, adding a slight mushiness to the overall feel.
martitamb Posted: 10/09/13
I changed the recipe -where I live, I can't find kumquat or blood orange, so I use navel orange and pear or apple. I also sautéed some chopped onion and/or zucchini or portabello mushroom. Mix it with the rest of ingredients, and sprinkle with crumbled reduced-fat feta cheese. It is great for dinner on my meatless days!