/Rosy Beet and Quinoa Salad

Rosy Beet and Quinoa Salad

Rosy Beet and Quinoa Salad

July 12, 2018

  • Yields: Serves 4


1¼ cups water

¼ cup dry white wine

1¼ cups uncooked quinoa

3 small red beets (about 8 oz.), peeled and cut into ½ in. wedges (about 1½ cups)

2 cups thinly sliced radicchio (½ medium head)

¼ cup chopped fresh dill

3 tablespoons pine nuts, toasted

3 tablespoons extra-virgin olive oil

1½ tablespoons red wine vinegar

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 ounces goat cheese, crumbled (about ½ cup)


1Bring water and wine to a boil in a medium saucepan over high.

2Stir in quinoa and beet wedges; reduce heat to medium-low, cover, and simmer until quinoa and beets are tender, about 15 minutes. Fluff with a fork, and transfer to a medium bowl. Cool for 30 minutes.

3Stir radicchio, dill, pine nuts, oil, vinegar, salt and pepper into quinoa mixture. Sprinkle with goat cheese. Serve immediately.

Recipe by Cooking Light 

2018-07-12T20:34:16+00:00July 12th, 2018|0 Comments

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