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Red Quinoa Salad with Raspberries and Beets

Makes: 6 to 8 servings Yield: 8 cups
Prep 30 mins Cook 15 mins Stand 5 mins
Red Quinoa Salad with Raspberries and Beets
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
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.
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 (g) 104,
  • Cobalamin (Vit. B12) (g) 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

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