Go Back
Print

Beet, Orange, and Quinoa Salad

A beautiful jewel-like salad with beets, blood oranges, watermelon radishes, and quinoa.

Course Salad
Cuisine American
Keyword beets, blood orange, quinoa, salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 1 500-gram package Melissa's Produce precooked quinoa (or two cups cooked quinoa)
  • 1 8-ounce package Melissa's Produce steamed baby beets, diced (or one cup diced steamed beets)
  • 2 blood oranges, peeled and sectioned
  • 1 watermelon radish, thinly sliced and chopped
  • 2 cups mixed fresh greens
  • 1/4 cup Garcia de la Cruz extra virgin olive oil
  • juice of one lemon (approximately 1/4 cup
  • 2 tbsp coarse grained mustard
  • salt and pepper to taste

Instructions

  1. Unpack the quinoa, place it in a large salad bowl, and break apart the cooked quinoa with a large fork or potato masher. Add the chopped beets, blood orange section, chopped watermelon radish, and fresh greens, and mix well.

  2. In a small container, whisk together the olive oil, lemon juice, and mustard. Drizzle the dressing over the salad and toss. Serve immediately.