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M Cafe's scarlet quinoa salad

Time 45 minutes
Yields Serves 6
M Cafe’s scarlet quinoa salad
(Ann Johansson / For the Times)

Umeboshi-lemon dressing

1

In a medium bowl, whisk together the vinegar, lemon juice, pickle juice and olive oil. Cover and refrigerate until needed. This makes one-fourth cup dressing.

Scarlet quinoa and salad assembly

1

Wash the quinoa under cold running water in a fine strainer. Drain well.

2

In a 2-quart, heavy-bottomed saucepan, combine the beets, vegetable broth, olive oil and lemon juice. Cover and bring the mixture to a boil over medium heat. Stir in the quinoa, then cover and reduce the heat to low. Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, about 15 minutes (be careful not to overcook). Remove from heat and drain any remaining liquid.

3

Fluff the quinoa with a fork and transfer to a baking sheet. Refrigerate the grains, uncovered, until cool.

4

Fluff the cooled grains and place them in a large bowl. Gently stir in the cucumber, chives, dill and lemon zest. Stir in half of the dressing, then taste the salad and add additional dressing or salt as desired.

Umeboshi (plum) vinegar can be found at Asian markets.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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