Active Time
15 Mins
Total Time
50 Mins
Yield
Serves 4 (serving size: 1 1/4 cups salad and 2 tbsp. cheese)

This earthy whole-grain salad holds up well, so it's a good make-ahead option; just bring it to room temperature before serving for the best flavor.

How to Make It

Step 1

Bring 1 1/4 cups water and wine to a boil in a medium saucepan over high. Stir 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.

Step 2

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

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