Quinoa, Beet, and Arugula Salad

Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.

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

Ingredients

• 1 teaspoon salt
• ½ cup olive oil
• 2 cups water
• ¼ teaspoon ground black pepper
• 1 ½ teaspoons white sugar
• ½ cup red wine vinegar
• 1 clove garlic, crushed
• 2 green onions, sliced
• 1 cup red quinoa
• ½ pound beets, peeled and sliced
• 3 ounces arugula, chopped
• 5 ounces goat cheese, crumbled

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 the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.

Step 2

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

Step 3

While the quinoa is cooking, 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 half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.

Step 5

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