Recipe: Red quinoa salad

Recipe provided by Sammy's Woodfired Pizza

Sunday, Aug. 7, 2016 | 2 a.m.

Summer heat means cravings for fresh summer greens, so sweet and peppery it would be a shame to overwhelm the clean flavor and cool, crisp texture with a pile of grilled steak. So how do you get your protein without wilting the salad? Quinoa, the tasty super-seed that chews more like rice and packs complete protein — 8 grams per cup.

Sammy’s has mastered the balance of arugula and tender beets with red quinoa kicked with fragrant mint and vinaigrette that’s all about chili and citrus. It’s the kind of craveable salad you forget is healthy.

For citrus chili vinaigrette

• 1/2 cup lime juice

• 1/2 cup lemon juice

• 1/2 tsp chili flakes

• 1/4 cup chopped garlic

• 2 tbsp Dijon mustard

• 2 cups olive oil

Directions: Mix first five ingredients in a large bowl, then slowly whisk in oil until well combined.

For red quinoa mix

• 1 cup dry red quinoa

• 1 1/2 cups water

• 1/2 cp mint, chopped

• 1 tbsp salt

• 1 1/2 cups citrus chili vinaigrette

Directions:

1. Preheat oven to 400 degrees.

2. Combine first four ingredients in an ovenproof pot; cover and cook for 45 minutes.

3. Let cool, then mix in the vinaigrette.

For salad

• 4 cups red quinoa mix

• 1 cup red onion, sliced

• 1 cup tomatoes, diced

• 2 cups golden beets, 1/2-inch dice

• 1 avocado, diced

• 15 cups arugula

• 1/2 tsp Kosher salt

• 1 1/2 cups citrus chili vinaigrette

• slivered almonds for garnish

• Directions: Toss all ingredients together and garnish with slivered almonds.