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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.


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


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.