Blood Orange, Kumquat, Quinoa Salad w Beets: Fresh Springtime Recipe, colorful and healthy!

I have a blood orange tree, so I look for ways to use up the delicious and pretty red fruit!

Blood Orange, Kumquat, and Quinoa Salad w Beets:

 Dressing:

1/4 C finely chopped grn onions

2 teas grated blood orange rind

1 tea grated lemon rind

2 Tbls blood orange juice

1 Tbl fresh lemon juice

2 tea finely chopped cilantro

1/4 tea salt

1/4 tea ground coriander

1/4 tea ground cumin

1/4 tea paprika

3 Tbl olive oil

Salad:

1 C uncooked quinoa

1 3/4C water

1/2 tea salt, divided

1 C blood orange sections, (4 medium oranges)

1 C cut up peeled avocados (about 2 avocados)

7 whole kumquats, seeded and sliced (w peal on)

2 medium beets, (cooked in boiling water w lid and cut into thin wedges)

Instructions: 

1. Dressing: combine first 10 ingredients in a bowl, stirring w a whisk. Gradually add oil, stirring constantly. Set aside.
2. Place quinoa in a fine sieve in a Lg bowl. Cover quinoa w water (Do not allow water to run quinoa over wire sieve and lose your quinoa). Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice to rid of particles. Drain well.
3. Combine 1 3/4 C water, quinoa, and 1/4 tea salt in medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 10 min's (until water is absorbed). Remove from heat, fluff w fork and add remaining 1/4 tea salt, blood orange sections, avocado, and kumquats in Lg bowl, tossing gently to combine. Add dressing; toss gently to coat salad. Spoon 1 C salad onto (in a birds nest shape) each of 4 plates; top each serving w 1/2 C thinly sliced beets in center of nest.