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.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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).

  • 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.

*

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

349 calories; 19 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 11 g monounsaturated fat; 0 mg cholesterol; 263 mg sodium. 468 mg potassium; 39 g carbohydrates; 9 g fiber; 12 g sugar; 8 g protein; 0 g trans fatty acid; 1591 IU vitamin a; 16 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 104 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 3 mg iron;

Reviews (2)

21 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 2
Rating: Unrated
04/15/2013
Want to try this, but I don't want to use all that oil. It makes this salad high in calories. Any suggestions?
Rating: Unrated
04/05/2013
Made this with a few modifications: regular quinoa (couldn't find red), strawberries instead of raspberries, rice vinegar, 1/2 red cayenne pepper with the seeds, and roasted the beets wrapped in foil at 400 degrees for an hour. Delicious and filling! My husband was skeptical (not a big beet fan), but he even liked it.