Red Quinoa Salad with Raspberries and Beets

By courtneyepowell

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 6
Adapted from bhg.com

Preparation

Step 1

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.

Tip: 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.