Beet, Blood Orange, Kumquat, and Quinoa Salad
Beet, Blood Orange, Kumquat, and Quinoa Salad might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 377 calories, 9g of protein, and 19g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have olive oil, salt, lemon rind, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 32 minutes.
Instructions
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.
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.