Quinoa, Beet, and Arugula Salad

Name: Quinoa, Beet, and Arugula Salad
Total time: 95
Yield: 6
Ingredients: 0.5 pound beets, peeled and sliced; 2 cups water; 1 cup red quinoa; 0.5 cup olive oil; 0.5 cup red wine vinegar; 1.5 teaspoons white sugar; 1 clove garlic, crushed; 1 teaspoon salt; 0.25 teaspoon ground black pepper; 5 ounces goat cheese, crumbled; 3 ounces arugula, chopped; 2 green onions, sliced

Recipe by slmcm from allrecipes.com

Dinner,Salad 2 Hr. 35 Mins.

Ingredients

6 servings

•

0.5 pound beets, peeled and sliced
•

2 cups water
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1 cup red quinoa
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0.5 cup olive oil
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0.5 cup red wine vinegar
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1.5 teaspoons white sugar

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1 clove garlic, crushed
•

1 teaspoon salt
•

0.25 teaspoon ground black pepper
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5 ounces goat cheese, crumbled
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3 ounces arugula, chopped
•

2 green onions, sliced

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.