Rating: 4 stars
21 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 2

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


Read the full recipe after the video.

Recipe Summary test

30 mins
15 mins
5 mins
50 mins
8 cups


Ingredient Checklist


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.

  • 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; fat 19g; saturated fat 2g; carbohydrates 39g; mono fat 11g; poly fat 3g; insoluble fiber 9g; sugars 12g; protein 8g; vitamin a 1590.5IU; vitamin c 16.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 0.7mg; vitamin b6 0.3mg; folate 103.7mcg; sodium 263mg; potassium 468mg; calcium 40mg; iron 3.1mg.