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Project Spectrum: RED food week!
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Project Spectrum: RED food week!

Scarlet Quinoa Salad

SCARLET Quinoa Salad


1 cup Red Quinoa, washed and drained
1 1/2 cups water
or soup stock
1/3 cup diced beets
2 Tablespoons  Extra Virgin Olive Oil
1 Tablespoon Ume Plum Vinegar, or to taste
1 Tablespoon freshly squeezed lemon juice
1/2 teaspoon freshly grated lemon zest (rind)
6 whole red radishes, sliced into half-moons
2 Tablespoons minced red onion
1/4 cup chopped scallions or chives
4 ounces Dried Cranberries, 1 pkg.


Cook quinoa together with the beets in water according to package directions. When done, cool, toss with all remaining ingredients and serve.

Recipe from Eden Organics website (all links above lead to their products, some I used – quinoa and plum vinegar).  Only substitute for me was dried currants for the cranberries – I had the currants on hand, so that just worked better.  Pomegranate seeds would also be very tasty, if you are so inclined!

This lovely RED salad was one of the three salads that made our dinner – the other was the (not particularly red) fennel salad, and then fresh-picked salad greens with tomatoes:

Plate of Freshness!

More foods this week… all vegan, all yummy :)   Stay tuned!


Are you doing some Project Spectrum-inspired cooking or baking?

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4 Responses

  1. Kathy


  2. Josiane

    Your salad trio makes for a meal that looks so fresh and vibrant! Yum!

  3. Brenda

    Beautiful, colorful plate! I have not had very good luck with quinoa. I think I have either cooked it too much or too little. I do cook wheat berries in my pressure cooker and then make salads with that, which can be very tasty.

  4. Laurynn

    I made the quinoa salad for a Memorial Day Cookout and it was a hit! Thanks for posting it, it was really great!

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