Red Quinoa Salad with Raspberries and Beets

Name: Red Quinoa Salad with Raspberries and Beets Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C) 1 cup (remove); Raspberries 1.5 cup (remove); *Peppers sweet red fresh 3 ring (3 dia 1/4 thick) (remove); Shallots 3 tbsp chopped (remove); *Heinz White Wine Vinegar 4 tsp (remove); *Extra Virgin Olive Oil 3 tbsp (remove); *Lettuce red leaf 4 cup torn; Beets fresh 4 beet (2 dia) (remove); Radishes 4 large (1 to 1-1/4 dia) (remove); Cliantro fresh .5 cup (remove)

Minutes to Prepare: 20
Minutes to Cook: 15

Number of Servings: 4

Ingredients

Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C), 1 cup (remove)Raspberries, 1.5 cup (remove)*Peppers, sweet, red, fresh, 3 ring (3" dia, 1/4" thick) (remove)Shallots, 3 tbsp chopped (remove)*Heinz White Wine Vinegar, 4 tsp (remove)*Extra Virgin Olive Oil, 3 tbsp (remove)*Lettuce, red leaf, 4 cup torn Beets, fresh, 4 beet (2" dia) (remove)Radishes, 4 large (1" to 1-1/4" dia) (remove)Cliantro, fresh, .5 cup (remove)

Directions

In a small saucepan bring 1 1/2 cups of water to a boil. Add quinoa; return to boiling. Reduce heat to low:; cover tightly. Simmer about 15 minutes. Remove from heat and let stand 5 minutes. For Dressing, in the bowl of a food processor, combine 1/2 the raspberries, shallots, and red pepper. With processor running add the vinegar; and oil.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user DEANNIE1966.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 252.7
Total Fat: 12.2 g
Cholesterol: 0.0 mg
Sodium: 96.2 mg
Total Carbs: 32.2 g
Dietary Fiber: 7.9 g
Protein: 6.2 g

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