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.

Callie Nash
Recipe by Cooking Light June 2017

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Recipe Summary

active:
15 mins
total:
50 mins
Yield:
Serves 4 (serving size: 1 1/4 cups salad and 2 tbsp. cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

413 calories; fat 21.2g; saturated fat 4.3g; mono fat 10.8g; poly fat 5g; protein 12g; carbohydrates 42g; fiber 6g; cholesterol 7mg; iron 4mg; sodium 598mg; calcium 63mg; sugars 7g.
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