Beets Arugula and Quinoa Salad with Blood Orange Vinaigrette
by CHRISTOPHER MORRILL
This recipe has been viewed 1985 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.
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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
Preparation Time:    Cooking Time:    Total Time:
Makes 4 serving
- 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.
- 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.
This recipe was contributed by CHRISTOPHER MORRILL on 29 Jan 2019
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