Red Quinoa with Beets and Radicchio Recipe

After a recent trip to California I fell in love with Red Quinoa.  This season I’ve planted plenty of beets and radicchio in my home garden so this recipe caught my eye.  I can’t wait to try this with my home grown veggies this season.

recipe for the red quinoa with beets

Red Quinoa with Beets and Radicchio

This ruby- and russet-colored salad employs red quinoa, beets, and radicchio to create its rich hue.

Makes 6 servings


  • 8 medium (2- to 3-inch-diameter) beets
  • 2 tablespoons extra-virgin olive oil,
  • plus more for drizzling
  • 1½ cups red quinoa, rinsed and drained
  • 1 teaspoon sea salt, plus more to taste
  • ¼ cup unsweetened pure cherry or
  • pomegranate juice
  • 3 tablespoons red wine vinegar


Preheat the oven to 375°F. Arrange the beets in a small baking dish, add a drizzle of olive oil, and cover with foil. Roast the beets until tender when pierced with a small sharp knife, about 1 hour. Set aside to cool. (The roasted beets can be prepared up to 3 days ahead and stored in the refrigerator.) In a heavy medium saucepan over medium-high heat, combine 3 cups water, the quinoa, and ½ teaspoon of the salt and bring to a boil. Reduce the heat and simmer until the liquid is reduced by half, about 10 minutes. Reduce the heat to low, cover, and cook until the quinoa is tender and the water has been absorbed, about 10 minutes longer. Transfer the quinoa to a large bowl and let cool to room temperature. In small bowl, whisk together the cherry juice, vinegar, walnut oil, and olive oil to blend. Stir in the shallot and remaining ½ teaspoon salt. Pour the dressing over the quinoa and toss to blend. Peel, halve, and thinly slice the beets. Add the beets, radicchio, and dried cherries to the quinoa and stir gently to combine. Season the salad with salt and pepper, sprinkle with the walnuts, and serve. (The salad can be prepared up to 2 days ahead. Cover and refrigerate; garnish with the toasted walnuts just before serving.)

  • 2 tablespoons walnut oil
  • 1/3 cup finely chopped shallot
  • 1 small head radicchio, torn into
  • bite-size pieces
  • ¼ cup dried sour cherries, chopped
  • Freshly ground black pepper
  • ½ cup walnuts, toasted and chopped

Each serving 382 calories (kcal) 18 g fat 0 mg cholesterol

48 g carbohydrates 7 g dietary fiber 11 g protein 408 mg sodium

167 IU vitamin A 6 mg vitamin C 52 mg calcium 1 mg iron


** This recipe is from : THE RANCH AT LIVE OAK COOKBOOK / Delicious Dishes From California’s Legendary Wellness Spa By Sue and Alex Glasscock Foreword by Christopher Krubert, M.D.  Find out more about Live Oak Mailbu Ranch at


What do you do with the beets you grow?


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