Red Quinoa Salad with Raspberries and 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 skins off beets.
Substitute cooked bulgur or red rice for the quinoa. Omit step 1; begin with step 2.