Amie Valpone, HHC, AADP is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer and Food Writer specializing in simple Gluten-Free, Dairy-Free ‘Clean’ recipes for the home cook. She is the Editor-in-Chief of The Healthy Apple. Amie has served as a brand ambassador for many well-known healthy living companies contributing to their websites, attending conferences and food expos across the nation on their behalf. Amie’s insights and advice appears on The Huffington Post, Martha Stewart Radio, the Doctors, YahooShine!, Rodale Institute, WebMD, The Daily Meal, Bing.com and Livestrong.com. Amie is the Recipe Editor for Williams Sonoma and Foodily.
Sweet Quinoa Salad with Ramp and Rhubarb Dressing
(Gluten-Free and Vegan)
- 2 heads Bibb lettuce
- 1 1/2 cups red quinoa, cooked
- 1 cup Daikon radish, shredded
- 1 cup purple cabbage, shredded
- 1/2 medium red onion, sliced
- 1 large carrot, shredded
- 1 red delicious apple, sliced
- 1 pint orange cherry tomatoes
- 1 cup Pomi strained tomato sauce
- 1/2 cup canned pumpkin
- 1/3 cup salted pistachios
- 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 tsp. spicy brown mustard
- 1/2 cup flax oil
Assemble the first eight salad ingredients in a large salad bowl.
For dressing: In a medium sauce pan, stir together agave nectar and brewed green tea; bring to a boil; add rhubarb and ramps. Boil for 4 more minutes; stirring often. Reduce heat to a simmer; add apple cider vinegar and cook for another 12 minutes or until liquid is reduced by half and rhubarb is tender. Remove from heat; set aside to cool.
Transfer rhubarb mixture to a food processor with remaining dressing ingredients; pulse until smooth. Serve warm or chilled atop salad.
Top with a dollop of pumpkin, a drizzle of strained tomato sauce and a sprinkle of pistachios.