Beets Arugula and Quinoa Salad with Blood Orange Vinaigrette

by CHRISTOPHER MORRILL

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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.

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Beets Arugula and Quinoa Salad with Blood Orange Vinaigrette recipe - How to make Beets Arugula and Quinoa Salad with Blood Orange Vinaigrette

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Preparation Time: 20 mins Cooking Time: 25 mins Total Time: 45 mins 4Makes 4 serving

Ingredients

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

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

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.