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Zesty Citrus Quinoa Salad with Roasted Beet Hummus Dressing
Discover our Zesty Citrus Quinoa Salad with Roasted Beet Hummus Dressing. Perfect for a flavorful, healthy meal. Try this unique, vibrant salad today!
There’s something magical about a salad that combines vibrant colors and unexpected flavors, and this Zesty Citrus Quinoa Salad with Roasted Beet Hummus Dressing is no exception. I remember the first time I made this for my friends; the look of surprise and delight on their faces was absolutely priceless. This salad not only tastes incredible but also looks like a piece of edible art.
What I love most about this recipe is how it transforms humble ingredients into something extraordinary. The earthy sweetness of roasted beet hummus pairs beautifully with the tangy citrus and nutty quinoa, creating a symphony of flavors that dance on your palate. Whether you’re preparing a light lunch or a side for your dinner party, this salad is sure to impress!
Recipe Overview
🥗 Vegetarian
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4
0
Cuisine
Mediterranean
Discover our Zesty Citrus Quinoa Salad with Roasted Beet Hummus Dressing. Perfect for a flavorful, healthy meal. Try this unique, vibrant salad today!
Ingredients
- • quinoa: 1 cup
- • water: 2 cups
- • oranges: 2, peeled and segmented
- • grapefruit: 1, peeled and segmented
- • avocado: 1, diced
- • red onion: 1/4 cup, thinly sliced
- • fresh mint leaves: 1/4 cup, chopped
- • roasted beet hummus: 1/2 cup
- • olive oil: 2 tablespoons
- • lemon juice: 2 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • pumpkin seeds: 1/4 cup, toasted
Instructions
- 1 Preheat your oven to 400°F (200°C) to roast the beets if you are making homemade beet hummus.
- 2 Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 3 While the quinoa cooks, prepare your citrus by peeling and segmenting the oranges and grapefruit. Make sure to remove any seeds.
- 4 In a large bowl, combine the cooked quinoa, citrus segments, diced avocado, and sliced red onion. Gently mix to combine.
- 5 In a small bowl, whisk together the roasted beet hummus, olive oil, lemon juice, salt, and pepper until smooth and well combined.
- 6 Pour the beet hummus dressing over the salad and toss gently to ensure everything is well coated.
- 7 Add the chopped mint leaves and toasted pumpkin seeds just before serving for an extra burst of flavor and crunch.
Serving Suggestions
Serve hot and enjoy! Consider pairing with your favorite sides or garnishing with fresh herbs.
Storage Tips
To store leftovers, place the salad in an airtight container in the refrigerator for up to 2 days. If you plan to store it longer, keep the dressing separate and add it just before serving to prevent the salad from becoming soggy. Reheat the quinoa slightly before combining if you prefer a warm salad.
Ratings & Reviews
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Based on 0 ratings
