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Quinoa, Beet, and Arugula Salad
Quinoa, Beet, and Arugula Salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
95 minutes
Flavorful quinoa salad with beets and creamy goat cheese - a satisfying vegetarian meal or side dish.
Ingredients:
  • 0.5 pound beets, peeled and sliced
  • 2 cups water
  • 1 cup red quinoa
  • 0.5 cup olive oil
  • 0.5 cup red wine vinegar
  • 1.5 teaspoons white sugar
  • 1 clove garlic, crushed
  • 1 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 5 ounces goat cheese, crumbled
  • 3 ounces arugula, chopped
  • 2 green onions, sliced
Instructions:
  • Set up a steamer in a saucepan with water just below the steamer. Once the water boils, steam beets for 7 to 10 minutes until slightly tender. Remove from heat and set aside.
  • In a saucepan, combine 2 cups of water and quinoa. Bring to a boil over high heat, then lower heat to medium-low, cover, and simmer for about 15 minutes until quinoa is tender and liquid is absorbed.
  • In a large bowl, combine olive oil, red wine vinegar, sugar, garlic, salt, and black pepper, whisking until well blended.
  • Take the quinoa off the heat and stir in half of the vinegar dressing while fluffing the quinoa with a fork. Save the rest of the dressing. Chill the quinoa, covered, in the refrigerator until cold, approximately 1 hour.
  • Combine creamy goat cheese, peppery arugula, fresh green onions, earthy beets, and the rest of the dressing into the chilled quinoa. Gently mix together before presenting.

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