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Popular in Food

Red Quinoa Salad with Raspberries and Beets

4.0 by 12 people
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  • Makes: 6 servings
  • Yields: 8 cups
  • Prep: 30 mins
  • Cook: 15 mins
  • Stand: 5 mins

Red Quinoa Salad with Raspberries and Beets



  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.

Nutrition Facts (Red Quinoa Salad with Raspberries and Beets)

    Per serving:
  • 349 kcal cal.,
  • 19 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 0 mg chol.,
  • 263 mg sodium,
  • 39 g carb.,
  • 9 g fiber,
  • 12 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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