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.
1 1/4 cups water
1/4 cup dry white wine
1 1/4 cups uncooked quinoa
3 small red beets (about 8 oz.), peeled and cut into 1/2-in. wedges (about 1 1/2 cups)
2 cups thinly sliced radicchio (1/2 medium head)
1/4 cup chopped fresh dill
3 tablespoons pine nuts, toasted
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces goat cheese, crumbled (about 1/2 cup)
Est. added sugars 0g
How to Make It
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.
Stir radicchio, dill, pine nuts, oil, vinegar, salt, and pepper into quinoa mixture. Sprinkle with goat cheese.
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