quinoa salad with beets and arugula

Name: Quinoa Salad with Beets and Arugula
Prep time: 30 min
Cuisine: American
Ingredients: ## SALAD; 6 cup(s) arugula, chopped; 2 cup(s) quinoa, prepared and chilled; 4 medium packaged beets, diced; 1/4 cup(s) red onion, finely minced; 4-6 ounce(s) goat cheese, crumbled; ## DRESSING; 3 tablespoon(s) olive oil, extra virgin; 1/2 cup(s) white balsamic vinegar; 1 teaspoon(s) sugar; 3 clove(s) garlic, minced; 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper

(2 RATINGS)

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Teressa Drenth

Kalamazoo, MI

Updated on Aug 4, 2013

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.

Rate

prep time 30 Min

cook time

method No-Cook or Other

yield Four 1 cup servings

Ingredients

SALAD
6 cups arugula, chopped
2 cups quinoa, prepared and chilled
4 medium packaged beets, diced
1/4 cup red onion, finely minced
4-6 ounces goat cheese, crumbled
DRESSING
3 tablespoons olive oil, extra virgin
1/2 cup white balsamic vinegar
1 teaspoon sugar
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper

How To Make quinoa salad with beets and arugula

Step 1

Combine dressing ingredients. Pour half of the dressing over the quinoa, toss and chill while preparing remaining salad.

Step 2

Once all salad ingredients are chopped and diced, combine all but the goat cheese. Toss gently, adding the remaining dressing.
Step 3

Add goat cheese and fold into salad. Serve immediately. Sooooo good!
Step 4

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!
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