Side Dish

Red Quinoa Salad with Raspberries and Beets is for Side Dish.

Red Quinoa Salad with Raspberries and Beets takes 20 minutes to prepare.

Red Quinoa Salad with Raspberries and Beets takes 15 minutes to cook.

Red Quinoa Salad with Raspberries and Beets makes 4 servings.

The ingredients for Red Quinoa Salad with Raspberries and Beets are:

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)

Here is how you make Red Quinoa Salad with Raspberries and Beets:

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: 4Number of Servings: 4Recipe submitted by SparkPeople user DEANNIE1966.

The nutritional information for Red Quinoa Salad with Raspberries and Beets is:

• 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