Red Rhubarb Quinoa

By mahto

Ingredients

• For salad:
• Serves 4
• 2 heads Bibb lettuce
• 1 1/2 cups red quinoa, cooked
• 1 cup Daikon radish, shredded
• 1 cup purple cabbage, shredded
• 1/2 medium red onion, sliced
• 1 large carrot, shredded
• 1 large McIntosh apple, sliced
• 1 pint cherry tomatoes
• 1 cup organic salsa
• 1/2 cup canned pumpkin
• 1/3 cup salted pistachios
• For dressing:
• 1/4 cup honey
• 1/3 cup green tea, brewed
• 4 stalks rhubarb, sliced
• 1/2 shallot, sliced
• 1/3 cup apple cider vinegar
• 1 tsp. spicy brown mustard
• 1/2 cup Barlean's flax oil

Preparation

Step 1

COMBINE the first eight salad ingredients in a large salad bowl.

To make the dressing, COMBINE agave nectar and brewed green tea in a medium saucepan and bring to a boil; add rhubarb and shallot. Boil for 4 more minutes, stirring often. Reduce to a simmer; add apple cider vinegar and cook for another 12 minutes or until liquid is reduced by half and rhubarb is tender. Remove from heat; set aside to cool.

TRANSFER rhubarb mixture to a food processor with remaining dressing ingredients; pulse until smooth. Serve atop salad; top with a spoonful of pumpkin, salsa and pistachios.