Beets Arugula and Quinoa Salad with Blood Orange Vinaigrette
by CHRISTOPHER MORRILL
29 Jan 2019
This recipe has been viewed 3993 times
Beets Arugula and Quinoa Salad is a simple variation to a Summer Buckwheat Salad that you might have tried. It’s a beautiful colorful salad bursting with greens, oranges and reds, just perfect to brighten your day.
Beets Arugula and Quinoa Salad with Blood Orange Vinaigrette recipe - How to make Beets Arugula and Quinoa Salad with Blood Orange Vinaigrette
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
1 cup organic tri-color quinoa
1/2 red onion , thinly sliced
2 handfuls rocket leaves (arugula)
2 handfuls chopped butter lettuce
of fresh parsley
2 sprigs of mint (minced)
sea salt
1 blood orange , sliced
1 cooked , peeled thinly sliced beetroot
For The Vinaigrette
1/2 tsp finely grated blood orange rind
3/4 cup freshly squeezed blood orange juice
2 tbsp freshly squeezed lemon juice
2 tbsp finely chopped shallots
2 teaspoons whole-grain mustard
1 tsp kosher salt
1/2 tsp freshly ground black pepper (kalimirch)
3/4 cup vegetable oil
Method
For the Vinaigrette
- Method
- In a fine mesh sieve, thoroughly rinse and drain 1 cup of quinoa under cold water until the water runs clear.
- Place quinoa in a medium saucepan with 1? cups water or broth and bring to a fast simmer.
- Cover with a tight-fitting lid. ...
- Remove from heat (keep covered) and steam for 5 minutes.
- Wash the arugula. Wash and roughly chop parsley and mint.
- Wash and slice the orange.
- Wash, trim, peel and thinly slice beet
- Place cooled Quinoa into a serving dish, add sliced onion, arugula, parsley, mint, sea salt,beets and gently toss together. Top with sliced orange and drizzle with vinaigrette.
For the Vinaigrette
- For the Vinaigrette
- Place all of the ingredients except the oil in a medium, nonreactive bowl and whisk to combine.
- While whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated.
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