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How to Make Red Quinoa Salad with Red Chile Vinaigrette

Watch as we show you how to cook quinoa and use it in a beautiful salad featuring raspberries, beets, and a simple vinaigrette.

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Today, we're making a beautiful Quinoa Salad with raspberries, beets and a raspberry red chile vinaigrette. And it couldn't be simpler to make. Not sure how to cook Quinoa? We'll start by adding the grain to boiling water. When it comes back up to a boil, reduce the heat to low and cover tightly. The Quinoa will cook for about 15 minutes. You'll know it's done when all the water has been absorbed and you can see a tiny white thread curved around each grain. Remove the Quinoa from the heat and let it stand, covered for 5 minutes before transferring to a large bowl to cool. To make the vinaigrette, add raspberries, shallots, sugar, salt and chiles to a blender and puree. Now, I'm going to show you the secret to making the perfect dressing. Add the vinegar and begin to process while drizzling in the olive oil. This helps the vinaigrette emulsify and gives it great texture. Next, combine the cooked Quinoa with beets, radishes and lettuce. Drizzle the dressing over the salad and gently toss. Serve this spree salad with additional raspberries, chopped pistachios and cilantro. Light, fresh and bursting with whole grain goodness. Who says healthy can't be delicious?