Red Quinoa Salad With Raspberries & Beets

• 1 cup red quinoa, rinsed and drained
• 1 1/3 c fresh raspberries (1/3 jam for dressing?)
• 1 small red Fresno or red jalapeno chile, halved & seeded
• 2 T chopped shallots
• 1 T sugar
• 1/2 t salt
• 1/4 c white wine vinegar
• 1/3 c extra virgin olive oil
• 4 c torn red leaf lettuce
• 4 small beets, cooked & sliced (about 1 lb)
• 4 large red radishes, sliced
• 1/2 c roasted pistachio nuts, coarsely chopped
• 1/2 c fresh cilantro

1. In a small saucepan bring 1 1/2 c of water to boiling. Add quinoa; return to boiling. Reduce heat to low; cover tightly. Simmer about 15 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, for 5 minutes. Transfer to a large bowl; cool to room temperature.
2. For dressing, in the bowl of a food processor combine 1/3 c of the raspberries, the chile, shallots, sugar and salt. Cover and process until pureed. Scrape down sides. Add vinegar; process until combined. With food processor running, slowly add oil in a thin steady stream (dressing will thicken as oil is added).
3. In a large bowl gently combine cooked quinoa, lettuce, beets, and radishes. Drizzle dressing over salad; toss gently to mix. Transfer quinoa mixture to a serving dish. Top with remaining raspberries, pistachios, and cilantro. Makes 6 servings.
4. Cooking beets. Place unpeeled beets in a large saucepan. Add enough water to cover. Bring to boiling; reduce heat. Cook, covered, 30 to 35 minutes or until tender. Drain and cool. Slip skin off beets.

red quinoa, fresh raspberries, red, t, t, salt, white wine vinegar, extra virgin olive oil, torn red leaf lettuce, beets, red radishes, pistachio nuts, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/red-quinoa-salad-with-raspberries-beets-52298671 (may not work)