Scarlet Quinoa Salad from Suzanne Treichel

 

 

 

 

 

 

SCARLET QUINOA SALAD

1 cup organic red quinoa, washed and rinsed

1 ½ cups boiling water

1 medium beet, peeled and diced

2 T olive oil

1 T plum vinegar

2 T freshly squeezed lemon juice

½ t grated lemon zest

6 red radishes, sliced into half-moons

2 T finely minced red onion

¼ cup finely chopped scallions or chives

¼ cup dried cranberries

 

Cook beets with quinoa according to package directions.  When cool, toss with all remaining ingredients and serve.

Serves 6

 

Recipe printed on back of package of Eden Red Quinoa