Quinoa Salad with Beets and Arugula

By Teressa Drenth
@tdrenth

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 votes

Comments:

8 Comments

Serves:

Four 1 cup servings

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

6 c: arugula, chopped
2 c: quinoa, prepared and chilled
4 medium: packaged beets, diced
1/4 c: red onion, finely minced
4-6 oz: goat cheese, crumbled
3 Tbsp: olive oil, extra virgin
1/2 c: white balsamic vinegar
1 tsp: sugar
3 clove: garlic, minced
1 tsp: salt
1/2 tsp: black pepper

How to Make Quinoa Salad with Beets and Arugula

Step-by-Step

1Combine dressing ingredients. Pour half of the dressing over the quinoa, toss and chill while preparing remaining salad.
2Once all salad ingredients are chopped and diced, combine all but the goat cheese. Toss gently, adding the remaining dressing.
3Add goat cheese and fold into salad. Serve immediately. Sooooo good!
4HINT: 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!