This quinoa beet salad with arugula has the perfect combination of textures and flavors The arugula has a rich peppery taste which goes well with the slightly nutty flavor of the quinoa
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 35 mins
Ingredients
Instructions
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.
Editor's Note:
Please note the differences in ingredient amounts when using the magazine version of this recipe as well as differences in time for chilling.
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