Red Quinoa Salad with Raspberries and Beets

By LRay

Ingredients

• 1 cup red quinoa, rinsed and drained
• 1 1/3 cups fresh raspberries
• 1 small red Fresno or red jalapeno chile, halved and seeded
• 2 tablespoons chopped shallot
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 cup white wine vinegar
• 1/3 cup extra-virgin olive oil
• 4 cups torn red leaf lettuce
• 4 small beets, cooked* and sliced (about 1 lb.)
• 4 large red radishes, sliced
• 1/2 cup roasted pistachio nuts, coarsely chopped
• 1/2 cup fresh cilantro

Details

Servings 1
Adapted from bhg.com

Preparation

Step 1

Directions
1. In a small saucepan bring 11/2 cups of water to boiling. Add quinoa; return to boiling. Reduce heat to low; cover tightly. Simmer about 15 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, for 5 minutes. Transfer to a large bowl; cool to room temperature.

2. For dressing, in the bowl of a food processor combine 1/3 cup of the raspberries, the chile, shallot, sugar, and salt. Cover and process until pureed. Scrape down sides. Add vinegar; process until combined. With food processor running, slowly add oil in a thin steady stream (dressing will thicken as oil is added).

3. In a large bowl gently combine cooked quinoa, lettuce, beets, and radishes. Drizzle dressing over salad; toss gently to mix. Transfer quinoa mixture to a serving dish. Top with remaining raspberries, pistachios, and cilantro.

From the Test Kitchen*•Place unpeeled beets in a large saucepan. Add enough water to cover. Bring to boiling; reduce heat. Cook, covered, 30 to 35 minutes or until tender. Drain and cool. Slip skins off beets.
Grain Change-Up•Substitute cooked bulgur or red rice for the quinoa. Omit step 1; begin with step 2.

Makes: 6 to 8 servings Yield: 8 cups
Prep 30 mins Cook 15 mins Stand 5 mins

Nutrition Facts (Red Quinoa Salad with Raspberries and Beets) Servings Per Recipe 6,
cal. (kcal) 349,
Fat, total (g) 19,
chol. (mg) 0,
sat. fat (g) 2,
carb. (g) 39,
Monosaturated fat (g) 11,
Polyunsaturated fat (g) 3,
Trans fatty acid (g) 0,
fiber (g) 9,
sugar (g) 12,
pro. (g) 8,
vit. A (IU) 1591,
vit. C (mg) 16,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 104,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 263,
Potassium (mg) 468,
calcium (mg) 40,
iron (mg) 3,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet