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Home » Popular » vegan » Beet, Orange, Kumquat, and Quinoa Salad | A Healthy Vegan Recipe

Beet, Orange, Kumquat, and Quinoa Salad | A Healthy Vegan Recipe

January 8, 2020 by Savoring Italy

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This roasted beet, orange, kumquat and quinoa salad is packed with healthy ingredients and is the perfect salad to help you reboot! It’s super flavorful and has the best citrus dressing! Makes the perfect vegan and gluten-free lunch or side dish.

overhead image of beet orange kumquat and quinoa salad

Yes! It’s a salad recipe. I know you were maybe expecting another yummy cake. Are you in the mood for something amazing and healthy? I am!

Beet, Orange, Kumquat and Quinoa Salad

How can it be that I’ve just recently fallen in love with quinoa? What took me so long to realize it’s nutty, delicious flavor.  I just love healthy salads like this Israeli Couscous Salad with Butternut Squash and this Sicilian Fennel and Orange Salad…soooo good!!

How could I have had a bag in my cupboards for months go untouched. And when I did finally open the bag, it seemed the quinoa possibilities were endless. I’ve been cheating on my beloved pasta and risotto dishes with this wonderful and healthy grain. I just can’t get enough of quinoa.

How to Make this Roasted Beet, Orange, Kumquat and Quinoa Salad:

  • First step is prep the dressing. Shake it all together for an incredible citrus dressing; set aside.
  • Next step is to cook the quinoa. It needs time to cool before it gets added to the salad.
  • While quinoa cooks, roast the beets. I recommend placing them on a foil lined baking sheet and fold the foil all around them (they will be in a foil paper pocket) and roast at 425 degree Fahrenheit. It should take about 30-45 minutes (depending on how small you cut your beets).
  • While beets roast, prep the other ingredients.
  • Toss: When beets are ready and cooled down a little, toss together with the quinoa, other ingredients, and dressing and ENJOY!

How to change up this beet and citrus salad?

Adding citrus to a dish in the middle of winter adds a pop of sweet flavor and a little bit of sunshine.

  • It’s too bad I was out of avocados because that would have been an amazing addition to the salad.
  • The last batch of kumquats I found at Whole Foods were very bitter. The kumquats I found this time were as sweet as honey.
  • Feel free to use blood oranges if you can find them and it’s totally fine to leave out the kumquats if you can’t find any (I just tried to make this again yesterday to take new photos and couldn’t find any kumquats at my local market!).

overhead image of beet data-pin-description=

If you add the beets to the quinoa with the other fruits, the quinoa will turn a lovely shade of fuchsia.  If you can find some lemongrass, I definitely recommend adding it to the recipe.

overhead image of salad in blue bowl and forks on white plates
A light and healthy lunch to enjoy now while sweet citrus fruits are in season. I roasted my own red beets, but I think this salad would be fantastic even with golden beets.

*I roasted my beets with a little salt and olive oil like I did with my roasted golden beets. My mom just called me to remind me to mention how I made the beets because she said they aren’t glistening that much in the photos but they were very moist. She enjoyed this salad with me for lunch on her birthday eating it al fresco. I cherish special moments with my chef mom and I appreciate her critiques!!
 
So even though they weren’t glistening in these photos, they were sweet and moist from being roasted with a little olive oil.

overhead image of chunks of beets on foil paper

Tips for this quinoa salad recipe:

  • Roast the beets on a large sheet pan. Make sure it’s not crowded in the foil pocket so it will cook up evenly. You want them to be able to roast and not steam from the heat.
  • Quinoa has a bitter saponin coating so it’s important to rinse it. The easiest way to rinse and drain it is to use a mesh sieve. Cook it in vegetable broth to infuse it with even more flavor.
  • Dressing should be added only to the portion you will eat that day. It will get too mushy sitting there in the dressing until the next day. Only add dressing to what you plan on eating in the same day.

How long will this quinoa salad stay fresh?

As long as you do not put the dressing on the quinoa salad, it will stay fresh for up to 3 days in the refrigerator. Just toss with the dressing when you’re ready to eat it!

overhead image of beet and citrus salad in blue bowl

Pin it to your HEALTHY RECIPE, DINNER, LUNCH or SALAD Board to SAVE for later!

Find me on Pinterest for more great recipes!  I am always pinning :)!

Vintage Savoring Recipes-This delicious Beet, Orange, Kumquat and Quinoa Salad is from the SI archives, first published in 2012 and all part of a series called Vintage Savoring Recipes. I will be showing some TLC to some amazing recipes you may have missed on the blog.  Most of these recipes will have fresh photos and fresher notes.

Updated from January 22, 2012

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5 from 9 votes

Beet, Orange, Kumquat, and Quinoa Salad

This healthy beet salad is the perfect recipe to reset with after the indulgent holidays or any time you’re needing a fresh boost! Colorful and nutritious, this is a lovely vegan lunch or side. Recipe yields two meal-sized salads or four side salads. Toss on the dressing just before serving.
Prep Time10 mins
Cook Time45 mins
Course: Salad
Cuisine: American
Keyword: beets, healthy recipe, quinoa, vegan
Servings: 4
Author: Lora

Ingredients

  • DRESSING
  • zest and juice of one grated orange
  • 2 tablespoons blood orange juice
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh chive thinly sliced
  • 1 tablespoon lemongrass thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sweet paprika
  • 3 tablespoons extra-virgin olive oil
  • SALAD
  • 1 cup uncooked quinoa
  • 1 3/4 cups water
  • 1/2 teaspoon salt divided
  • 1 cup orange sections cut in half
  • 6 whole kumquats seeded and sliced
  • 2 medium beets cooked and cut into wedges
  • 4-6 basil leaves chiffonnade

Instructions

  • To prepare dressing, combine first 8 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Set aside.
  • Preheat oven to 425 F. Scrub, peel, and cut the beets into 1-inch pieces.
  • Place cubed beets on large piece of foil on a baking sheet. Drizzle with 1 teaspoon extra-virgin olive oil. Mix it all up with your hands (clean hands) and season with sea salt and ground pepper.
  • Fold foil around the beets and crimp the ends to form a packet. Roast until tender when pierced with a knife, about 30-45 minutes.
  • Rinse of quinoa and drain in a mesh sieve. 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. Remove from heat; fluff with a fork.
  • Combine quinoa, remaining 1/4 teaspoon salt, orange sections, and kumquats in a large bowl, tossing gently to combine. 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.

Notes

Salad stores for the 3 days in the fridge (without the dressing). Toss on the dressing when ready to serve.
Sub out whatever citrus you enjoy.
Feel free to use golden beets instead of red or a combo of them both.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

 

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Comments

  1. Amy says

    January 22, 2012 at 4:00 am

    I love this! Beets are on my menu every day, but combine them with quinoa and citrus and you have a winner! I love the quinoa in this as well, may just become my lunch this week :)!

    Reply
  2. Anonymous says

    January 22, 2012 at 4:47 am

    It looks fantastic! I'm new to loving quinoa, too and I'm surprised at how versatile it is! LOVE beets as well! GREAT recipe and beautiful photos!

    Reply
  3. Angie's Recipes says

    January 22, 2012 at 5:09 am

    The salad looks absolutely delicious with all the fresh and healthy ingredients.

    Reply
  4. Lisa says

    January 22, 2012 at 7:51 am

    What a gorgeous, colorful salad, Lora..The kumquat and beets with the oranges, basil and quinoa is such a great and healty combination! This is how I need to eat, and I bet you don't feel one bit deprived!

    Reply
  5. Priscilla - She's Cookin' says

    January 22, 2012 at 8:19 am

    Yes, I'm in the mood for something healthy! Gorgeous salad and glad you found some sweet kumquats and have come to the quinoa side 😉

    Reply
  6. Maureen says

    January 22, 2012 at 11:27 am

    I'm so looking forward to making this salad. It looks amazingly good.

    Reply
  7. Maris (In Good Taste) says

    January 22, 2012 at 12:16 pm

    This is so bright and colorful with the added benefit of being so healthy

    Reply
  8. Lizzy says

    January 22, 2012 at 1:24 pm

    Oh, how I adore beets!! What a fabulous recipe to showcase them…mmmmmmmm. Hope you're enjoying your weekend, Lora~

    Reply
  9. Jamie says

    January 22, 2012 at 2:30 pm

    Wow that dressing sounds fabulous!!! And isn't it funny how beets and oranges go so well together? And quinoa – gee whiz everybody is using quinoa these days and it always looks so good! I need to get on the ball. But kumquats. Wow! Haven't eaten a kumquat since I was a kid and my dad forced us to taste one… But this is a wonderful winter salad!

    Reply
  10. Claudia says

    January 22, 2012 at 3:16 pm

    I love variations with quinoa – and how fun to find unexpected ingredients like kumquats. However, exceedingly jealous of the sunshine on your deck.

    Reply
  11. Reeni says

    January 22, 2012 at 5:52 pm

    I am a recent convert to quinoa too! I can't get enough of it. Your salad is like a breath of delicious fresh air on this snowy NY day! xoxo

    Reply
  12. Roxana GreenGirl {A little bit of everything} says

    January 22, 2012 at 7:13 pm

    I love this salad!!
    quinoa is one of the seeds I try to make my family eat more than just 1 time/week and beets are sneaked into the morning juice almost daily along with some oranges.

    Reply
  13. Eliotseats says

    January 22, 2012 at 9:30 pm

    Just started enjoying quinoa!

    Reply
  14. Sandra says

    January 22, 2012 at 11:13 pm

    I love your salad..what an amazing combination Lora! I will have to try it soon because I love beets!
    Nicely done on the photos too!
    Wishing you great week ahead!

    Reply
  15. SweetSugarBelle says

    January 23, 2012 at 1:18 am

    Ahhhhhh! I have all the ingredients! You got me.on a beet roasting kick so tell mom you did okay 😉 looks lovely!

    Reply
    • Savoring Italy says

      January 23, 2012 at 2:01 am

      I will!;)I hope you do make it and let me know if you like:)

  16. Sarah-Jane - SiliconeMoulds.com says

    January 23, 2012 at 10:02 am

    quinoa is something I've yet to try and yet to cook.

    Your salad looks lovely though – I adore orange and beetroot. Currently addicted to giant couscous so may try a similar version with that

    Reply
  17. A Thought For Food says

    January 23, 2012 at 2:12 pm

    Love the vibrant colors and flavors of this dish! Something that makes these dreary winter days so much brighter

    Reply
  18. Kiri W. says

    January 23, 2012 at 3:31 pm

    These colors are so stunning! I love beets and kumquats, but I still haven't gotten around to trying quinoa. Sounds like I am definitely missing out!

    Reply
  19. Junia says

    January 23, 2012 at 4:30 pm

    i LOVE quinoa. avocado and kumquat sound delicious together. and i love how beautiful the beets turn the quinoa. 🙂 have a wonderful week!

    Reply
  20. Nancy says

    January 23, 2012 at 7:58 pm

    I've been on a total tear lately with grain salads so this is right up my alley! Wishing I had a bowl of this for lunch!

    Reply
  21. Jeanette says

    January 24, 2012 at 3:26 am

    Gorgeous healthy salad! Love it!!

    Reply
  22. Farmgirl Gourmet says

    January 24, 2012 at 6:15 am

    Looks so good Lora! I am bookmarking for summer when I have beets coming out of my ears. (not really). 🙂

    Reply
  23. Barbara | Creative Culinary says

    January 24, 2012 at 12:46 pm

    Just gorgeous; makes me want to 'give beets a chance.'

    Reply
  24. CulinaryCache says

    January 24, 2012 at 3:16 pm

    Beautiful recipe, this looks like a very tasty salad!

    Reply
  25. Sara @ Saucy Dipper says

    January 24, 2012 at 4:33 pm

    Cooking Light is the best. I have so many recipes from that mag in my arsenal. Those beets look tasty. Makes me want to run to the store to make some for lunch.

    Reply
  26. Yuri - Chef Pandita says

    January 24, 2012 at 6:53 pm

    Great salad. All my favorite ingredients are in that bowl!

    Reply
  27. Ms Bibi says

    January 25, 2012 at 3:51 pm

    That looks absolutely yummy….I just bought some beets last week and wasn't sure what to make. This is perfect lunch.

    Bibi @ Frugal Wannabe Cooks

    Reply
  28. Marnely Rodriguez-Murray says

    January 25, 2012 at 5:59 pm

    Love the addition of kumquats in this gorgeous, bright salad!

    Reply
  29. claire @ the realistic nutritionist says

    January 25, 2012 at 8:08 pm

    I ate a jar of beets for dinner last night. Nothing else. I'm so obsessed with them now!!

    Reply
  30. Anonymous says

    January 26, 2012 at 3:05 am

    What a beautiful salad – – I love all the flavours and the colours against the quinoa is just gorgeous 🙂

    Reply
  31. Grubarazzi says

    January 31, 2012 at 3:46 pm

    Beets are so amazing fresh. and I love quinoa as well, especially if it is cooked correctly. Really lovely recipe.

    Reply
  32. Lisa says

    January 8, 2020 at 8:27 pm

    5 stars
    Usually I’ve only had beets in borscht. This was so gorgeous to look at and even better to eat! A new regular recipe in my rotation.

    Reply
  33. Erin | Dinners,Dishes and Dessert says

    January 9, 2020 at 4:25 am

    5 stars
    This salad is such an amazing flavor combo!! Would love to try it!

    Reply
  34. Tiffany La Forge-Grau says

    January 9, 2020 at 3:00 pm

    5 stars
    You don’t get to see kumquats in a recipe very often. This is a really great salad for the new year.

    Reply
    • Lora says

      January 10, 2020 at 6:35 am

      Thanks, Tiffany! So hard to find but they’re so interesting in a recipe like this! Happy Friday to you!

  35. Sara Welch says

    January 9, 2020 at 8:38 pm

    5 stars
    What a great recipe to get the new year kicked off on the right foot! Looking forward to enjoying this for lunch tomorrow, indeed!

    Reply
  36. Beth says

    January 10, 2020 at 1:52 pm

    5 stars
    I love how versatile quinoa is! Adding it with the other different flavors sounds amazing! Trying this asap!

    Reply
  37. Jacque Hastert says

    January 13, 2020 at 4:02 pm

    5 stars
    A great salad to help me stay on track this new year. I love the combination of fresh flavors and the health benefits that come with it.

    Reply
  38. Brittany says

    January 14, 2020 at 2:15 pm

    5 stars
    Wow, this salad looks incredible! I love the medley of flavors you’ve added to this recipe. I never thought of adding orange zest into a salad, but now I can’t wait to head to the store to try out making this recipe. Thank you for sharing!

    Reply

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Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. We work hard to create recipes that are inclusive of many sorts of diets, but do not follow one diet. Read More

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