Subj : BH&G 2222
To   : ALL
From : DAVE DRUM
Date : Sat Mar 27 2021 15:17:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Quinoa Salad w/Raspberries & Beets
 Categories: Grains, Fruits, Vegetables, Chilies, Nuts
      Yield: 6 Servings
 
      1 c  Red quinoa; rinsed, drained
  1 1/3 c  Fresh raspberries
      1    Red Fresno or red jalapeno;
           - halved, seeded
      2 tb Chopped shallot
      1 tb Sugar
    1/2 ts Salt
    1/4 c  White wine vinegar
    1/3 c  Extra-virgin olive oil
      4 c  Torn red leaf lettuce
      4 sm Beets; cooked, sliced *
      4 lg Red radishes; sliced
    1/2 c  Roasted pistachios; coarse
           - chopped
    1/2 c  Fresh cilantro
 
  In a small saucepan bring 1 1/2 cups 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
  cup of the raspberries, the chile, shallot, 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.
  
  FROM THE TEST KITCHEN: * 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 skins off beets.
  
  GRAIN CHANGE-UP: Substitute cooked bulgur or red rice for
  the quinoa. Omit step 1; begin with step 2.
  
  Better Homes & Gardens | August 2014
  
  MM Format by Dave Drum - 15 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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