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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Loved this recipe. I used tricolor quinoa for visual appeal and substituted leeks chopped very finely for the green onions and cara cara oranges for the blood (no decent blood oranges to be had this year!) If you live near a Trader Joe's, they usually have kumquats starting in late January -- that's where I get mine. I thought the dressing was delightful with spices exactly as listed - but we like Mediterranean/Israeli type spices. I forgot the avocado as well - maybe next time. Be sure to add the beets at the end, just before presentation and they won't bleed into the quinoa. I cut mine in matchsticks and let them marinate in a little bit of the dressing then added them right at the end. Yum. And yes, it definitely takes more than 30 minutes to assemble.
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!
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.
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.
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.
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).
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.
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.
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