Quinoa Salad with Beetroot and Cumquats

    45 minutes

    This is a lovely quinoa salad I like to make in winter. It combines the bright tang of citrus with the sweetness of cooked beetroot.


    Victoria, Australia
    5 people made this

    Serves: 4 

    • Salad
    • 1 cup quinoa
    • 1 3/4 cups water
    • 1/2 teaspoon salt
    • 1 cup orange segments, diced
    • 1 small avocado, peeled and diced
    • 6 cumquats, sliced
    • 2 small beetroot, cooked and cut into wedges
    • Dressing
    • 1/4 cup spring onion, diced
    • 1 teaspoon lemon zest
    • 1 tablespoon lemon juice
    • pinch salt
    • pinch ground coriander
    • pinch ground cumin
    • 3 tablespoons olive oil

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Prepare the dressing by combining all the ingredients except the oil in a bowl. Slowly pour in the oil while whisking.
    2. Place the quinoa in a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, reduce heat to a simmer, cover and let cook until the water is absorbed, about 15 minutes. Fluff with a fork.
    3. In a salad bowl combine quinoa, remaining 1/4 teaspoon salt, orange, avocado, cumquats and beetroot. Toss to combine and drizzle with the dressing.

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