Quinoa, Beet, And Arugula Salad Recipe

Name: Quinoa, Beet, And Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
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.
3
While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
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.
5
Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound beets, peeled and sliced, 1 cup red quinoa, 2 cups water, 1/2 cup olive oil, and more.

Yes, Quinoa, Beet, And Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa, Beet, And Arugula Salad

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