Sweet Spring Quinoa Salad with Ramp and Rhubarb Dressing by The Healthy Apple

 “It’s a nice array of fresh fruit, quinoa and veggies atop a delicate bed of Bibb lettuce…This dish is one that I find myself going back for ‘just one more bite’ after I’ve cleaned the table and washed the dishes. Somehow a fork magically gets pulled out of the drawer and I kinda pick out a few pieces and pop them into my mouth.”

–Amie Valpone, The Healthy Apple 

 

 

 
 

Ingredients

For Salad:

  • 2 heads Bibb lettuce
  • 1 1/2 cups red quinoa, cooked
  • 1 cup Daikon radish, shredded
  • 1 cup purple cabbage, shredded
  • 1/2 medium red onion, sliced
  • 1 large carrot, shredded
  • 1 red delicious apple, sliced
  • 1 pint orange cherry tomatoes
  • 1 cup Pomi strained tomato sauce
  • 1/2 cup canned pumpkin
  • 1/3 cup salted pistachios

For Dressing:

  • 1/4 cup agave nectar (or honey)
  • 1/3 cup green tea, brewed
  • 4 stalks rhubarb, sliced
  • 2 ramps, sliced
  • 1/3 cup apple cider vinegar
  • 1 tsp. spicy brown mustard
  • 1/2 cup flax oil

METHOD

  1. Assemble the first eight salad ingredients in a large salad bowl.
  2. For dressing: In a medium sauce pan, stir together agave nectar and brewed green tea; bring to a boil; add rhubarb and ramps. Boil for 4 more minutes; stirring often.  Reduce heat to a simmer; add apple cider vinegar and cook for another 12 minutes or until liquid is reduced by half and rhubarb is tender.  Remove from heat; set aside to cool.
  3. Transfer rhubarb mixture to a food processor with remaining dressing ingredients; pulse until smooth.  Serve warm or chilled atop salad.
  4. Top with a dollop of pumpkin, a drizzle of strained tomato sauce and a sprinkle of pistachios.
  5. Enjoy.
 
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