Quinoa Salad with Beets and Arugula

Teressa Drenth


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.


★★★★★ 2 votes

Four 1 cup servings
30 Min
No-Cook or Other



  • 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
  • 3 clove
    garlic, minced
  • 1 tsp
  • 1/2 tsp
    black pepper

How to Make Quinoa Salad with Beets and Arugula


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

Printable Recipe Card

About Quinoa Salad with Beets and Arugula

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #arugula, #quinoa, #beets

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