Quinoa Salad with Beets and Arugula
By
Teressa Drenth
@tdrenth
3
★★★★★ 2 votes5
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!