Red Quinoa Medley

We discovered red quinoa at the grocery store and decided we needed to try it.  The box said that “quinoa has higher protein content than any other grain and contains all eight essential amino acids, making it a complete protein.”  What more could you want from a grain??


1 red onion sliced in thin wedges
2 boxes sliced mushrooms
2 red pepper, diced
1 carton grape tomatoes, halved
1 jar caper
1 small head cauliflower cut in florets
1 can tomato paste
1 t. smoked paprika
½ cup quality balsamic vinegar
6 lg. cloves garlic, minced
2 cups wild rice, cooked
12 oz. red quinoa
2/3 cup golden raisins
½ cup toasted almonds, crushed
1 pkg. mixed lettuce greens


Preheat oven to 400 degrees.

In a large bowl place the red onion, mushrooms, red pepper and cauliflower. 

In 2 cup measuring cup, whisk the tomato paste,  1 can of water from the tomato paste can, capers, balsamic vinegar, garlic and smoked paprika together.  Pour this mixture over the veggies.

Place in a large baking dish and bake uncovered for approximately 45 minutes, stirring every 15 minutes.

While that is baking, prepare the red quinoa according to package directions.  Add the golden raisins once the water begins to boil and you reduce the heat. 

At the same time you can prepare the wild rice according to directions. 

When the red quinoa and wild rice are done cooking, mix the two together is saucepan.

Chop the almonds on a small cutting board.  Line a cookie sheet with parchment paper and bake at 400 degrees for 4 to 5 minutes.  Remove from heat immediately when removing from oven, pour almonds in a small dish.

Assemble the dish by placing about a cup of lettuce on plate.  Spoon a heaping scoop of red quinoa and wild rice and then ladle about a cup and a half of veggies on top.  Garnish with a few toasted almonds and serve.