How could I have had a bag in my cupboards for months go untouched. And when I did finally open the bag, it seemed the quinoa possibilities were endless. I’ve been cheating on my beloved pasta and risotto dishes with this wonderful and healthy grain. I just can’t get enough of quinoa.
If you add the beets to the quinoa with the other fruits, the quinoa will turn a lovely shade of fuchsia. If you can find some lemongrass, I definitely recommend adding it to the recipe.
A light and healthy lunch to enjoy now while sweet citrus fruits are in season. I roasted my own red beets, but I think this salad would be fantastic even with golden beets.
Beet, Orange, Kumquat, and Quinoa Salad
slightly adapted from Cooking Light, January 2011
zest and juice of one grated orange
2 tablespoons blood orange juice
1 tablespoon fresh lemon juice
2 teaspoons fresh chive, thinly sliced
1 tablespoon lemongrass, thinly sliced
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon sweet paprika
3 tablespoons extra-virgin olive oil
1 cup uncooked quinoa
1 3/4 cups water
1/2 teaspoon salt, divided
1 cup orange sections cut in half
6 whole kumquats, seeded and sliced
2 medium beets, cooked and cut into wedges
4-6 basil leaves chiffonnade.
To prepare dressing, combine first 8 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Set aside.
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, orange sections, 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.
I hope all of you are enjoying this month and for my friends in the snowstorms, stay safe and warm. Thank you for stopping by. Peace out. xo