Rating: 3.5 stars
13 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 5

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.  

Deborah Madison
Recipe by Cooking Light January 2011

Gallery

Anna Williams; Styling: Pam Morris

Recipe Summary

total:
32 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

442 calories; fat 20.7g; saturated fat 2.7g; mono fat 12.3g; poly fat 2.1g; protein 9.1g; carbohydrates 58g; fiber 10.7g; cholesterol 0mg; iron 3.9mg; sodium 486mg; calcium 117mg.
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