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Watch as we show you how to cook quinoa and use it in a beautiful salad featuring raspberries, beets and a simple vinaigrette. Start by adding the grain to boiling water, when it comes back up to a boil, reduce the heat to low and cover. The quinoa will cook for about 15 minutes. Remove the quinoa from the heat and let it stand, covered, for five minutes before transferring to a large bowl to cool. To make the vinaigrette, add raspberries, shallots, sugar, salt and the chiles to a blender and puree. Then add vinegar and drizzle in olive while processing. Next, combine the cooked quinoa with beets, radishes and lettuce. Drizzle the dressing over the salad and gently toss. Serve with additional raspberries, chopped pistachios and cilantro.
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