Five-Color September Treasure Salad with Beets, Quinoa, Orange, Grapefruit, Cucumber, and Avocado
Nancy Jiang, Resident Chef
This has been my go-to salad as summer blends into fall. It is full of color, flavor, and flexibility. I love it not only for how good it tastes and looks, but also because there’s not one right way to make or serve it. This is a base recipe — add your favorite ingredients to make it your own.
It perfectly reflects one of my food philosophies: eat five colors every day. In this version, we start with earthy quinoa, pair it with red and golden beets (or just red if that’s what you have), then add juicy orange and tangy grapefruit. The fruits are sweet and sour, and add a hint of bitterness. They bring a refreshing brightness to the deeper flavors of the quinoa and beets.
Now that I have fresh cucumbers from the garden, I love tossing them in for a cool, crunchy texture. Add avocado and/or goat cheese if you like a bit of creaminess.
I often don’t use salt in this recipe because the natural flavors are enough. Mint is the best herb to finish this salad, but flat parsley or basil will do well.
This vibrant salad can be served as a side dish, a light lunch, or even the star of your meal. Every bite is colorful, nourishing, and full of joy.
Remember, eat the rainbow every day!
RECIPE
Ingredients – Salad Base
- 1 cup (185g) dry quinoa (after cooking, it makes about 2 cups)
- 1 large orange, peeled and cut into bite-sized pieces
- 1 grapefruit, peeled and segmented (optional)
- 1 medium red beet and 1 medium golden beet, diced into ½-inch cubes and steamed
- 1 cup diced cucumber (adds crunch, optional)
- 1 Haas avocado, diced (adds creaminess, optional)
- ½ cup goat cheese, crumbled (optional)
- 1 Tbsp. chopped fresh mint, flat-leaf parsley, or basil
Dressing
- Zest and juice of 1 small lemon
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. balsamic vinegar (or more; use your taste as your guide)
- Salt and pepper to taste
Instructions
1. Rinse and cook the quinoa according to package instructions. At the same time, steam the diced beets until tender, about 30 minutes.
2. In a large bowl, gently combine the cooked quinoa and beets with the orange, grapefruit, cucumber, and avocado.
3. Drizzle in the olive oil, balsamic vinegar, and lemon juice. Toss lightly. The citrus fruits bring a natural sweetness and tang, so adjust seasoning gently.
4. Top with crumbled goat cheese and fresh herbs just before serving for extra flavor and a burst of color.