Ingredients
1 cup red quinoa, rinsed and drained
1 1/3 c fresh raspberries (1/3 jam for dressing?)
1 small red Fresno or red jalapeno chile, halved & seeded
2 T chopped shallots
1 T sugar
1/2 t salt
1/4 c white wine vinegar
1/3 c extra virgin olive oil
4 c torn red leaf lettuce
4 small beets, cooked & sliced (about 1 lb)
4 large red radishes, sliced
1/2 c roasted pistachio nuts, coarsely chopped
1/2 c fresh cilantro
Preparation
In a small saucepan bring 1 1/2 c 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 c of the raspberries, the chile, shallots, 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. Makes 6 servings.
Cooking 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 skin off beets.
