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.
5 people made this
Ingredients
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
Directions
Preparation:30min ›
Cook:15min ›
Ready in:45min
- Prepare the dressing by combining all the ingredients except the oil in a bowl. Slowly pour in the oil while whisking.
- 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.
- In a salad bowl combine quinoa, remaining 1/4 teaspoon salt, orange, avocado, cumquats and beetroot. Toss to combine and drizzle with the dressing.
