Recipe Details

Quinoa, Beet, and Arugula Salad

This quinoa beet salad with tangy crumbled goat cheese is hearty enough to be a vegetarian meal on its own but also pairs perfectly with any main dish.

Makes:6 servings

Ingredients

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

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Directions

Prep:15 mCook:20 mReady:1 h 35 m

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; cover pan and bring water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
Place 2 cups water and quinoa in a saucepan; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, about 15 minutes.
Meanwhile, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
Remove quinoa from heat, then immediately add 1/2 of the vinegar dressing while fluffing quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
Stir goats cheese, arugula, green onions, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.