Quinoa, Beet, and Arugula Salad

This quinoa beet salad with tangy crumbled goat cheese is hearty enough to be a vegetarian meal on its own but also pairs perfectly with any main dish.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 379 Calories

Ingredients

• 1 teaspoon salt
• 2 cups water
• 1 clove garlic, crushed
• 2 green onions, sliced
• 1 cup red quinoa
• 3 ounces arugula, chopped
• 5 ounces goat cheese, crumbled
• 0.25 teaspoon ground black pepper
• 1.5 teaspoons white sugar
• 0.5 cup olive oil
• 0.5 cup red wine vinegar
• 0.5 pound beets, peeled and sliced

Recipe Instructions

Step 1

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; cover pan and bring water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.

Step 2

Place 2 cups water and quinoa in a saucepan; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, about 15 minutes.

Step 3

Meanwhile, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.

Step 4

Remove quinoa from heat, then immediately add 1/2 of the vinegar dressing while fluffing quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.

Step 5

Stir goats cheese, arugula, green onions, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.