Beet, Blood Orange, Kumquat, and Quinoa Salad

Ingredients

• 1 cup avocado diced peeled
• 2 medium beets cooked cut into wedges
• 1 cup blood orange sections chopped ( 4 medium)
• 2 tablespoons blood orange juice 
• 2 teaspoons cilantro leaves finely chopped
• 0.3 cup green onions finely chopped
• 0.3 teaspoon ground coriander 
• 0.3 teaspoon ground cumin 
• 6  kumquats whole seeded sliced
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon rind grated
• 3 tablespoons olive oil extra-virgin
• 2 teaspoons blood orange rind grated
• 0.3 teaspoon paprika 
• 1 cup quinoa uncooked
• 0.3 teaspoon salt 
• 0.5 teaspoon salt divided
• 1.8 cups water 

Equipment

• bowl
• sauce pan
• whisk
• sieve

Directions

1. To prepare dressing, combine first 10 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Set aside.
2. To prepare salad, place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice.
3. Drain well.
4. Combine 1 3/4 cups water, quinoa, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until liquid is absorbed.
5. Remove from heat; fluff with a fork.
6. Combine quinoa, remaining 1/4 teaspoon salt, blood orange sections, avocado, and kumquats in a large bowl, tossing gently to combine.
7. Add dressing; toss gently to coat salad. Spoon 1 cup salad onto each of 4 plates; top each serving with about 1/2 cup beets.