Raspberry Red Quinoa Salad

End of the Road Recipes:

This colorful salad is filled with an array of interesting textures and flavors. It is packed with plant based protein from red quinoa. Bitter arugula is tempered with a tangy vinaigrette. Toasted walnuts add crunch, while the feta lends a sharp, salty bite. The raspberries add a refreshing sweetness.

RASPBERRY RED QUINOA SALAD

INGREDIENTS:

1/4 cup walnut oil

2 tablespoons raspberry blush vinegar

1/2 tablespoon minced fresh tarragon, loosely packed

1/2 teaspoon gochugaru chili flakes (optional) 1/4 teaspoon pink salt

1/8 teaspoon coarse ground black pepper

2 cups cooked and cooled red quinoa

2 cups arugula, slightly packed

1/2 cup crumbled feta

1/2 cup toasted chopped walnuts

1 shallot, peeled and thinly sliced

6 ounces fresh raspberries Raspberry infused white balsamic glaze for serving (or regular balsamic glaze)

INSTRUCTIONS:

In a small bowl, whisk together the oil, vinegar, tarragon, chili flakes, salt, and pepper. Set aside. In a large bowl, combine the quinoa, arugula, feta, walnuts, and shallot. Drizzle with the oil mixture and toss to coat. Add the raspberries and gently toss again. Drizzle with balsamic glaze. Yield: 4 servings.