Bring broth to a rapid simmer over medium-high heat; add the diced beets. Cover and lower heat to a gentle simmer for 4 to 5 min. Stir in quinoa; cover. Lower heat again to a bare simmer, cook (undisturbed) until liquid is absorbed, about 15 min. Remove from heat (keep covered); let stand 10 min.
Meanwhile, segment the oranges while catching juices to use in dressing. To segment an orange, slice a thin layer off the top and bottom. Stand the fruit upright. Slice down, under the rind, in sections around the orange,to remove all the rind. Holding the peeled orange in your hand, over a bowl to catch the juices, slide the knife alongside the membranes to release the orange segments. Reserve the segments in a dish. Squeeze the juices from the membrane into the juice bowl. Repeat for all oranges.
Into the bowl of orange juice, whisk in the olive oil, lemon juice, salt and pepper to make the dressing. Gently mix into the cooked quinoa and beets to coat evenly. Transfer to a serving bowl or plates.
Garnish with reserved oranges, toasted almonds and green onion to serve.
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