Sweet Quinoa Salad With Ramp And Rhubarb Dressing
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.
Servings
4
Ingredients
- 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 teaspoon spicy brown mustard
- 1/2 cup flaxseed oil
- 2 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
- 1 large carrot, shredded
- 1 red delicious apple, sliced
- 1 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
- 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.
- 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.