Red Quinoa Salad with Raspberries and Beets
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Red Quinoa Salad with Raspberries and Beets calories by ingredient
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)
Tips
May add 1/2 c chopped pistachio nuts.
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.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user DEANNIE1966.