Beet, Blood Orange, Kumquat, and Quinoa Salad

Categories: Salad

Ingredients

• DRESSING:
• 1/4 cup finely chopped green onions
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• 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

Directions

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.

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