Make it. Eat it. Love it.
While in Ashkelon a few weeks back I saw beautiful blood oranges in the shuk. Excited that they would maybe be in Be’er Sheva, I opted not to buy them and lug around a bag of oranges all day. Unfortunately, the Be’er Sheva shuk had no blood oranges and I immediately regretted my decision not to buy the beautiful crimson fruit when I had the chance. A few days ago while walking through the Carmel Market in Tel Aviv (is it weird that I visit the shuks in every town and city I go to?!) I spotted blood oranges! Not caring about having to carry them around the rest of the day and for only 6NIS ($1.70) a kilo, I filled up a bag to bring home. Now the question was what to do with my beautiful juicy blood oranges. Luckily my friend Katherine is as big of a food dork as I am and happened to have copy of Cooking Light to read on the train ride back to Be’er Sheva. Low and behold a beautiful salad using blood oranges. I was sold.
This salad has a whole mess of good for you stuff going on in it. Lets start off with the quinoa base. If you don’t eat quinoa then it is about time you start. Not only is it tasty its really healthy and we all like yummy stuff that’s healthy too right? Quinoa is a plant based complete protein, which is rare for plants. It contains all eight of the amino acids our bodies need to repair and rebuild themselves. The blood oranges give us a whole bunch of good stuff like vitamin C, folic acid and anthocyanins, which are powerful pigments that exist in red and purple fruits/vegetables and protect our bodies from many diseases. The Avocados provide a whole bunch of good for you essential nutrients, including fiber and potassium. Then there are the beets, high in calcium and iron.
You really cant beat delicious and healthy, like, really healthy. Oh and pretty! This salad is beautiful and who doesn’t like to eat something beautiful?!
3 Teaspoons Grated Blood Orange Rind
2 Teaspoons Grated Lemon Rind
2 1/2 Tablespoons Blood Orange Juice
1 Tablespoon Fresh Lemon Juice
3 Teaspoons Cilantro, Chopped
1/4 Teaspoon Corriander
1/4 Teaspoon Cumin
1/2 Teaspoon Sweet Paprika
4 Tablespoons Olive Oil
Salt and Pepper
1 Cup Quinoa, Uncooked
1 3/4 Cup Water
3 Blood Oranges, Chopped into sections
2 Avocados, Peeled and diced
6 Kumquats, Sliced and seeds removed
1 Large Beet, Cooked and cut into medium size pieces
Prepare dressing by whisking together all ingredients, except the olive oil in a small mixing bowl.
Add olive oil, 1 tablespoon at a time, whisking after each addition.
Season to taste with salt and pepper and set aside.
Bring water and quinoa to a boil in a pot over medium heat.
Reduce heat and cover. Simmer until all liquid is absorbed (about 15 minutes)
Remove quinoa from heat and fluff with a fork.
In a large bowl mix together quinoa, blood orange sections, diced avocados and sliced kumquats.
Drizzle dressing over salad, reserving 1 tablespoon, and toss.
Place diced beets on top of salad and drizzle with remaining tablespoon of dressing.