Quinoa, beet & arugula salad

15 minute prep  20 minute cook time  Ready in 1 hour & 35 minute

1/2 lb beets, peeled & sliced

1 C red quinoa

2 C water

1/2 C olive oil

1/2 C red wine vinegar

1 1/2 tsp. white sugar

1 clove garlic, crushed

1 tsp. salt

1/4 tsp ground black pepper

2 green onion, sliced

3 oz. arugula, chopped

5 oz. goat cheese


1. Using a steamer, fill with water just below the bottom of the steamer. Cover pan and bring water to a boil. Add beets, cover pan and steam until tender.

2.Bring quinoa and 2 cups of water on high heat to boil. Reduce heat, cover and simmer until water is absorbed.

3. While quinoa is cooking whisk olive oil, red wine vinegar, sugar, garlic, salt and pepper.

4. Remove quinoa from heat, immediately add half of vinegar fluffing quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa 1 hr.

5.Stir green onion, arugula, goat cheese, beets and remaining dressing into cooled quinoa.

*courtesy of Allrecipes.com


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