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Red Quinoa Salad with Raspberries and Beets

Better Homes and Gardens
  • 45 minutes
  • Serves 6

INGREDIENTS

4

Beets, cooked* and sliced (about 1 lb.), small

1/2 cup

Cilantro, fresh

1

Fresno or red jalapeno chile, small red

4 cups

Leaf lettuce, red

4

Radishes, large red

1 1/3 cups

Raspberries, fresh

2 tbsp

Shallot

1 cup

Quinoa, red

1/2 tsp

Salt

1 tbsp

Sugar

1/3 cup

Olive oil, extra-virgin

1/4 cup

White wine vinegar

1/2 cup

Pistachio nuts, roasted