Quinoa Salad with Beets and Arugula
By
Teressa Drenth
@tdrenth
3
Love this combination with nuttiness of the quinoa, the tangy sweetness of the beets and the slight bite of arugula. The great balsamic dressing brings it all together perfectly.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
Four 1 cup servings
Prep:
30 Min
Method:
No-Cook or Other
Ingredients
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SALAD
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6 carugula, chopped
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2 cquinoa, prepared and chilled
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4 mediumpackaged beets, diced
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1/4 cred onion, finely minced
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4-6 ozgoat cheese, crumbled
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DRESSING
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3 Tbspolive oil, extra virgin
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1/2 cwhite balsamic vinegar
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1 tspsugar
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3 clovegarlic, minced
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1 tspsalt
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1/2 tspblack pepper
How to Make Quinoa Salad with Beets and Arugula
- Combine dressing ingredients. Pour half of the dressing over the quinoa, toss and chill while preparing remaining salad.
- Once all salad ingredients are chopped and diced, combine all but the goat cheese. Toss gently, adding the remaining dressing.
- Add goat cheese and fold into salad. Serve immediately. Sooooo good!
- HINT: Drain and rinse beets well before chopping. Once chopping is complete, gently squeeze any residual moisture from chopped beets using paper towels. This will keep the salad from turning pink!
About Quinoa Salad with Beets and Arugula
Course/Dish: Other Side Dishes Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
