Quinoa, beet and blood orange salad

imasinger

Sat, Mar 01 2014, 9:36 pm

This looked really interesting and good. I may try it this week, and add it to my Pesach recipe collection.

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. 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.