Name: Quinoa, Beet, and Arugula Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Beets, peeled and sliced - ½ pound; Water - 2 cups; Red quinoa - 1 cup; Olive oil - ½ cup; Red wine vinegar - ½ cup; White sugar - 1 ½ teaspoons; Garlic, crushed - 1 clove; Salt - 1 teaspoon; Ground black pepper - ¼ teaspoon; Goat cheese, crumbled - 5 ounces; Arugula, chopped - 3 ounces; Green onions, sliced - 2

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Quinoa, Beet, and Arugula Salad

1. Beets, peeled and sliced - ½ pound

2. Water - 2 cups

3. Red quinoa - 1 cup

4. Olive oil - ½ cup

5. Red wine vinegar - ½ cup

6. White sugar - 1 ½ teaspoons

7. Garlic, crushed - 1 clove

8. Salt - 1 teaspoon

9. Ground black pepper - ¼ teaspoon

10. Goat cheese, crumbled - 5 ounces

11. Arugula, chopped - 3 ounces

12. Green onions, sliced - 2

How to cook deliciously - Quinoa, Beet, and Arugula Salad

1. Stage

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.

2. Stage

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.

3. Stage

Meanwhile, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.

4. Stage

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.

5. Stage

Stir goats cheese, arugula, green onions, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.