This vegetarian main-dish salad is the epitome of flavor balance. Slightly bitter quinoa and radicchio are tempered by creamy goat cheese and toasty pine nuts, while earthy beets get brightened by dill’s distinctive zip. You can also serve this as a side dish to serve 8; it would be stunning on a patter to pass at a dinner party. This earthy whole-grain salad holds up well, so it's a good make-ahead option; just bring it to room temperature before serving for the best flavor. For a bolder option, try a sharp blue cheese such as Maytag in place of goat cheese.
1 1/4 cups water
1/4 cup dry white wine
1 1/4 cups uncooked quinoa
3 small red beets (about 8 oz.), peeled and cut into 1/2-in. wedges (about 1 1/2 cups)
2 cups thinly sliced radicchio (1/2 medium head)
1/4 cup chopped fresh dill
3 tablespoons pine nuts, toasted
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces goat cheese, crumbled (about 1/2 cup)
Est. added sugars 0g
How to Make It
Bring 1 1/4 cups water and wine to a boil in a medium saucepan over high. Stir in quinoa and beet wedges; reduce heat to medium-low, cover, and simmer until quinoa and beets are tender, about 15 minutes. Fluff with a fork, and transfer to a medium bowl. Cool for 30 minutes.
Stir radicchio, dill, pine nuts, oil, vinegar, salt, and pepper into quinoa mixture. Sprinkle with goat cheese.