Sweet Quinoa Salad with Ramp and Rhubarb Dressing

Staff Writer
Sweet Quinoa Salad with Ramp and Rhubarb Dressing
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
483
Calories Per Serving
Deliver Ingredients

Ingredients

For the 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 Teaspoon spicy brown mustard
  • 1/2 Cup flaxseed oil

For the salad

  • 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

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.

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.

Nutritional Facts

Total Fat
29g
45%
Sugar
28g
N/A
Saturated Fat
3g
14%
Protein
7g
13%
Carbs
52g
17%
Vitamin A
340µg
38%
Vitamin B6
0.3mg
17.4%
Vitamin C
39mg
65%
Vitamin E
2mg
8%
Vitamin K
134µg
100%
Calcium
129mg
13%
Fiber
9g
35%
Folate (food)
129µg
N/A
Folate equivalent (total)
128µg
32%
Iron
3mg
16%
Magnesium
88mg
22%
Monounsaturated
5g
N/A
Niacin (B3)
2mg
8%
Phosphorus
195mg
28%
Polyunsaturated
20g
N/A
Potassium
947mg
27%
Riboflavin (B2)
0.2mg
12.4%
Sodium
56mg
2%
Sugars, added
15g
N/A
Thiamin (B1)
0.2mg
14.2%
Zinc
1mg
9%

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