Sweet Quinoa Salad with Ramp and Rhubarb Dressing

Sweet Quinoa Salad with Ramp and Rhubarb Dressing
Staff Writer
Sweet Quinoa Salad with Ramp and Rhubarb Dressing
Amie Valpone
Sweet Quinoa Salad with Ramp and Rhubarb Dressing

Another salad recipe but I assure you it’s worth it. This salad pairs perfectly with grilled tofu, fish, chicken, and burgers.

The ramps in my dressing recipe are only in season for a short time — so be sure to toss them into your basket before they’re out of season in a few weeks. If you go beyond that — you can substitute them with scallions.

The ingredients are quite unique; I’m not going to lie. But don’t let that deter you — this dish is a crowd-pleaser and a taste-bud-pleaser, too. It’s a nice array of fresh fruit, quinoa, and veggies atop a delicate bed of Bibb lettuce — which I am loving lately. It’s so dainty and soft… kind of like a big green cloud. If you can’t find Bibb lettuce at your farmers market, I suggest using red leaf lettuce instead. But, search long and hard for the Bibb; it’s worth the drive and the gas money looking for it.

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 kind of pick out a few pieces and pop them into my mouth.

It’s magic, I tell 'ya. Pure magic. Go ahead — watch it happen right in your very own kitchen. You may not be able to put down that fork.

See all quinoa recipes.

4
Servings
571
Calories Per Serving
Deliver Ingredients

Ingredients

For the dressing

  • 1/4  Cup  agave nectar or honey
  • 1/3  Cup  green tea, brewed
  • stalks rhubarb, sliced
  • ramps, sliced
  • 1/3  Cup  apple cider vinegar
  • 1  Teaspoon  spicy brown mustard
  • 1/2  Cup  flaxseed oil

For the salad

  • heads Bibb lettuce
  • 1 1/2  Cup  red quinoa, cooked
  • 1  Cup  daikon radish, shredded
  • 1  Cup  purple cabbage, shredded
  • 1/2  medium-sized red onion, sliced
  • large carrot, shredded
  • Red Delicious apple, sliced
  • pint orange cherry tomatoes
  • 1/2  Cup  canned pumpkin, for serving
  • 1  Cup  strained tomato sauce, preferably Pomi, for serving
  • 1/3  Cup  salted pistachios, for serving

Directions

For the dressing

In a medium-sized saucepan, stir together the agave nectar and brewed green tea and bring to a boil. Then, add the rhubarb and ramps. Boil for 4 more minutes, stirring often. Reduce the heat to a simmer and add the apple cider vinegar and cook until the liquid is reduced by ½ and the rhubarb is tender, about 12 minutes. Remove from the heat and set aside to cool.

 

Transfer the rhubarb mixture to a food processor with the remaining dressing ingredients and pulse until smooth.

For the salad

Assemble the first 8 salad ingredients in a large salad bowl. Serve the dressing warm or chilled atop the salad. Top with some of the pumpkin, strained tomato sauce, and pistachios. Enjoy.

Nutritional Facts

Total Fat
44g
63%
Sugar
19g
21%
Saturated Fat
13g
54%
Cholesterol
39mg
13%
Carbohydrate, by difference
40g
31%
Protein
8g
17%
Vitamin A, RAE
391µg
56%
Vitamin C, total ascorbic acid
51mg
68%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
142mg
14%
Choline, total
9mg
2%
Fiber, total dietary
4g
16%
Folate, total
122µg
31%
Iron, Fe
3mg
17%
Magnesium, Mg
84mg
26%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
184mg
26%
Riboflavin
1mg
91%
Selenium, Se
8µg
15%
Sodium, Na
1104mg
74%
Thiamin
1mg
91%
Water
183g
7%
Zinc, Zn
2mg
25%

Quinoa Salad Shopping Tip

Stock up on quinoa and have it available for the days you are tired of rice or pasta. It's a great substitute for rice, beans, cereal, bulgar, or couscous.

Quinoa Salad Cooking Tip

The general rule is to add one part quinoa to two parts liquid in a saucepan. One cup of quinoa will take about 15 minutes.