Rosy Beet-And-Quinoa Salad

• 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)

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

water, white wine, quinoa, red beets, radicchio, dill, pine nuts, extravirgin olive oil, red wine vinegar, kosher salt, freshly ground black pepper, goat cheese

Taken from www.myrecipes.com/recipe/rosy-beet-and-quinoa-salad (may not work)