We love exploring yummy, new salad recipes to keep us feeling vibrant during summer time. This raspberry, beet and quinoa salad is definitely one for the books.
1 cup of red quinoa, rinsed and drained
1 1/3 c of fresh raspberries (1/3 jam for dressing?)
1 small red Fresno or red jalapeno chile, halved & seeded
2 T of chopped shallots
1 T of sugar
1/2 t of salt
1/4 c of white wine vinegar
1/3 c of extra virgin olive oil
4 c of torn red leaf lettuce
4 small beets, cooked & sliced (about 1 lb)
4 large red radishes, sliced
1/2 c of roasted pistachio nuts, coarsely chopped
1/2 c of fresh cilantro
Bring 1 1/2 cups of water to a boil in a small saucepan. Add in the quinoa, then return it to boiling. Reduce the heat to a low setting; cover it tightly. Simmer it for about 15 minutes or until the liquid is absorbed, then remove from the heat. Let it stand, covered, for about 5 minutes. Transfer it to a large bowl and cool it to room temperature.
To prepare the dressing, in the bowl of a food processor combine 1/3 cup of raspberries, the chile, the shallots, sugar and the salt in a food processor. Cover it and process it until it is pureed. Scrape down the sides and add in the vinegar, then process it until it is combined. With food processor running, slowly add in the oil in a thin steady stream, where dressing will thicken.
Inside a large bowl, gently combine the cooked quinoa, lettuce, the beets, and the radishes. Drizzle the dressing over the salad; toss gently to mix. Transfer the quinoa mixture over to a serving dish. Top off with the remaining raspberries, the pistachios, and the cilantro.
Photo: Bread Olives