Red Quinoa Salad With Raspberries & Beets Recipe

Name: Red Quinoa Salad With Raspberries & Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red quinoa, rinsed and drained; 1 1/3 c fresh raspberries (1/3 jam for dressing?); 1 small red Fresno or red jalapeno chile, halved & seeded; 2 T chopped shallots; 1 T sugar; 1/2 t salt; 1/4 c white wine vinegar; 1/3 c extra virgin olive oil; 4 c torn red leaf lettuce; 4 small beets, cooked & sliced (about 1 lb); 4 large red radishes, sliced; 1/2 c roasted pistachio nuts, coarsely chopped; 1/2 c fresh cilantro

Servings: persons

1 cup red quinoa, rinsed and drained
1 1/3 c fresh raspberries (1/3 jam for dressing?)
1 small red Fresno or red jalapeno chile, halved & seeded
2 T chopped shallots
1 T sugar
1/2 t salt
1/4 c white wine vinegar
1/3 c extra virgin olive oil
4 c torn red leaf lettuce
4 small beets, cooked & sliced (about 1 lb)
4 large red radishes, sliced
1/2 c roasted pistachio nuts, coarsely chopped
1/2 c fresh cilantro

1
In a small saucepan bring 1 1/2 c 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 c of the raspberries, the chile, shallots, 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. Makes 6 servings.
4
Cooking beets. 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 skin off beets.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup red quinoa, rinsed and drained, 1 1/3 c fresh raspberries (1/3 jam for dressing?), 1 small red Fresno or red jalapeno chile, halved & seeded, 2 T chopped shallots, and more.

Yes, Red Quinoa Salad With Raspberries & Beets falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Quinoa Salad With Raspberries & Beets

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