Red Quinoa Salad with Raspberries and Beets
This colorful quinoa salad always a favorite. Lettuce is tossed with red quinoa, beets, pistachio, cilantro, and a delectable homemade raspberry vinaigrette for the perfect summer salad.
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.
Substitute cooked bulgur or red rice for the quinoa. Omit step 1; begin with step 2.