Avocado Beet Quinoa Salad with Kumquats and Pumpkin Seeds
 
Prep time
Total time
 
A delicious and highly nutritious quinoa salad that features earthy roasted beets, buttery avocado, tart and tangy kumquats, and nutty pumpkin seeds. Dressed with an oil-free citrus vinaigrette, this healthy, filling salad is chock full of both flavor and nutrients.
Author:
Recipe type: Salad
Serves: 3-4
Ingredients
Dressing:
  • ½ cup fresh squeezed orange juice
  • 2 tablespoons lemon juice
  • 1½ tablespoons sherry vinegar
  • ⅛ teaspoon salt
Salad:
  • 3 cups cooked quinoa
  • ¼ cup diced red onion
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh cilantro
  • 1½ cups arugula
  • 8-12 kumquats, thinly sliced*
  • ¼ cup raw pumpkin seeds
  • 1 large ripe avocado
  • 1 large, 2 medium, or 4 small beets, roasted**
Instructions
  1. In a small bowl, combine orange juice, lemon juice, sherry vinegar, and salt and whisk well to combine.
  2. In a large bowl, combine cooked quinoa with red onion, parsley and cilantro.
  3. Gently fold in arugula, kumquats and pumpkin seeds, reserving some for a garnish if desired.
  4. Peel and chop the avocado and roasted beets.
  5. Just before you are ready to serve the salad, add in the chopped avocado and beets and toss gently to combine. (If you are using red beets, they will turn the salad a pretty pink color; if you do not want the color to bleed into the quinoa, simply leave the beets on top as a garnish after you mix in the avocado.)
  6. Garnish with any reserved pumpkin seeds or sliced kumquats. Enjoy!
Notes
*Making this salad out of season and can't get your hands on any kumquats? That's okay! Just substitute with your favorite citrus fruit.
**To roast beets: Wrap beets in aluminum foil and roast for 45-60 minutes at 400 degrees Fahrenheit, until beets are tender when pierced with a fork. Allow to cool slightly before gently peeling the skin off the beets.
Recipe by I Deliciate. at https://ideliciate.com/avocado-beet-quinoa-salad-kumquats/