Quinoa, Beet, and Arugula Salad

Name: Quinoa, Beet, and Arugula Salad
Prep time: 15 min
Cook time: 20 min
Yield: 6
Ingredients: 1/2 pound beets, peeled and sliced; 1 cup red quinoa; 2 cups water; 1/2 cup olive oil; 1/2 cup red wine vinegar; 1 1/2 teaspoons white sugar; 1 clove garlic, crushed; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 2 green onions, sliced; 3 ounces arugula, chopped; 5 ounces goat cheese, crumbled

⏱️ Ready in 35 min 🥄 Prep 15 min 🔥 Cook 20 min 👥 6 servings 👁️ 28 views

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.

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🔗 Recipe adapted from AllRecipes

#Salad #Under 1 Hour

📊 At a Glance

Prep 15 min

Cook 20 min

Serves 6

Difficulty Medium

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 379

% Daily Value*

Total Fat 26.9g 34%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 552mg 24%

Total Carbohydrate 25.6g 9%

Dietary Fiber 3.8g 14%

Total Sugars 4.6g

Protein 9.9g 20%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.

While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.

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.

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

Toss lightly before serving.