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Beet Arugula Quinoa Salad

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
95 min
SERVINGS
6 servings
Dinner Salad
Beet Arugula Quinoa Salad
Ingredients
  • 1/2 pound beets, peeled and sliced
  • 2 cups water
  • 1 cup red quinoa
  • 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
  • 5 ounces goat cheese, crumbled
  • 3 ounces arugula, chopped
  • 2 green onions, sliced
Instructions
1
Begin by inserting the steamer insert into a saucepan and filling it with water, leaving about an inch of space at the bottom. Next, cover the pan and bring the water to a rolling boil. Add the beets and cover the pan, allowing them to steam for 7-10 minutes or until they are just tender. Remove the beets from the heat and set them aside to cool.
2
In a separate saucepan, combine 2 cups of water and quinoa. Place the pan over high heat and bring the mixture to a boil. Once boiling, reduce the heat to a lower setting and cover the pan, allowing the quinoa to cook for 15 minutes or until it is tender and has absorbed all of the liquid.
3
Simultaneously, whisk together olive oil, red wine vinegar, sugar, garlic, salt, and black pepper in a large bowl to create the dressing.
4
Remove the quinoa from the heat source and immediately stir in half of the vinegar dressing while fluffing the quinoa with a fork. Reserve the remaining dressing and cover the bowl, refrigerating the quinoa until it has cooled to room temperature, at least 1 hour.
5
Meanwhile, combine the goats cheese, arugula, green onions, beets, and reserved dressing in a bowl. Stir the ingredients together lightly before serving.