Red Quinoa Salad with Smoked Paprika Dressing

We feature this recipe in our restaurant when we have locally raised greens, squash, beets, mint and tomatoes from Sully’s Produce of Sturgeon Bay. The vegetables in this recipe can be adjusted based upon the produce that is available and in season.

1 cup red quinoa, rinsed, drained

1/4 cup packed chopped mint

1/4 tarragon vinegar

2 1/2 teaspoons smoked paprika

1/2 cup olive oil

1/2 cup thinly sliced patty pan squash

1/2 cup roasted beets, cut into wedges

1/4 cup sliced green onions

1/2 cup halved red cherry tomatoes

1/2 cup halved yellow cherry tomatoes

3-4 cups of mixed greens

1/4 cup crumbled feta

Place quinoa in a large saucepan, add water to cover quinoa by one inch, salt to taste. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, about 15 minutes. Drain. Chill until cool.

To make the dressing, whisk mint, vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season with salt and pepper to taste.

Combine patty pan squash, roasted beets, green onions, and cherry tomatoes in a bowl. Add quinoa and toss to blend. Pour dressing to taste over salad, toss to coat. Place mixed greens on plates, top with vegetable/quinoa mixture, sprinkle with feta.

Recipe serves four.