Wednesday, February 23, 2011

Test: Beet, Blood Orange, and Quinoa Salad

When I saw this recipe, I knew that I had to try it. The colours were gorgeous and it sounded delicious (which solidifies my belief that the only recipes worth making have a picture). It surpassed my expectations, because I haven't actually eaten anything like this before and the flavours worked really well together. N claims that it was "one of the best things" he has eaten all year, though we may have to start qualifying that statement because he has been saying it a lot lately. Moral of the story: make this soon. (We skipped the kumquats, since we couldn't find any.)

Beet, Blood Orange and Quinoa Salad
from Cooking Light (January 2011)

¼ 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
¼ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon paprika
3 tablespoons EV olive oil

1 cup uncooked quinoa
1 ¾ cups water
½ teaspoon salt, divided
1-cup blood orange sections, shopped (about 4 medium)
1 cup diced peeled avocado
(6 whole kumquats, seeded and sliced)
2 medium beets, cooked and cut into wedges

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 hands, rub grains together for 30 seconds;
rinse and drain. Repeat procedure twice. Drain well.

3. Combine 1 ¾ cups water, quinoa, and ¼ teaspoon of 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 ¼ teaspoon of 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 with ½ cup
cooked beets. Yield: 4 servings


  1. I dunno. Some of my best pictures were foods that tasted meh. But it is always a satisfying feeling to produce a food that tastes delicious and looks amazing. I recently discovered quinoa and fell in love with it. Beets on the other hand is another story. Love? Not so much. But your salad looks colorful and delicious!

  2. Looks very yummy - at first I was shocked at the title (Blood Orange?!) But now I'm set on finding it my local grocery store! :D

  3. I can confirm both that this was one of my fav dinners of all time, and also that there has been an upward trend in the frequency of fav meals consumed. This dish had such a unique taste though, and was so fresh, that it really deserves more attention and experimentation. Post links to your results!!!

  4. Merut- I used to be skeptical of beets too, but changed my tune after I had them roasted. It is really easy to roast beets: cut the tops and bottoms off; drizzle with olive oil and sprinkle with salt and pepper; place the beets in a foil package and then put the package in the oven. Roast the beets at 425F for 45-55 minutes. Take the beets out, cool, and then peel the skin off (if they've been cooked long enough it will come off easily!).

  5. I followed you from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this blood orange widget at the end of this post so we could add you in our list of food bloggers who blogged about blood oranges,Thanks!

  6. Whoa! This blog looks exactly like my old one!
    It's on a entirely different topic but it has pretty much the same layout and design. Superb choice of colors!

    Also visit my web site - compte steam gratuit


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