Thread: Red Quinoa Salad with Raspberries

I've been on a serious health kick lately and am eating a lot of beans as well as whole grains and vegetables. Recent blood work shows it is helping as my blood sugar has gone way down as well as my cholesterol being in a more healthy range. Yay beans/grains/veggies!

This salad is written for red quinoa. I have never actually seen that in my grocery, but ANY grain can be substituted, such as regular quinoa, bulgur, barley, wheat berries, brown rice, etc. Just make sure you cook the grain according to the package directions. I usually make a big batch and cook it in chicken broth or vegetable broth and use it for several different recipes. They keep in the refrigerator for 3 days.

Red Quinoa Salad with Raspberries and Beets
Serves 6

Ingredients:

• 1 cup red quinoa, rinsed and drained
• 1 1/3 cups fresh raspberries
• 1 small red jalapeno pepper, halved and seeded
• 2 tablespoons chopped shallots
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 cup white wine vinegar
• 1/3 cup extra-virgin olive oil
• 4 cups red leaf lettuce, torn into bite-sized pieces
• 4 small beets, cooked and sliced (can used canned, about 1 pound)
• 4 large red radishes, sliced
• 1/2 cup roasted pistachio nuts, coarsely chopped
• 1/2 cup fresh cilantro

Instructions:

In a small saucepan bring 1 1/2 cups water to a boil, stir in quinoa, reduce heat to low, cover, and simmer until quinoa is tender (it will remain a bit chewy) and all the water has absorbed, about 15 minutes; transfer to a large bowl and cool.

Prepare the dressing in a food processor. Add 1/3 cup of the raspberries, the jalapeno, shallots, sugar and salt to the food processor and puree. You will have to scrape down the sides a couple of times. Add vinegar and process. With the processor running, pour the olive oil in a thin stream and process until slightly thickened.

Going back to the quinoa, add the lettuce, beets, and radishes. Drizzle in the dressing and toss to combine. Transfer the mixture to a serving plate. Top with remaining raspberries, pistachio nuts, and cilantro. Serve.