Quinoa, Beet, and Arugula Salad


Quinoa, Beet, and Arugula Salad Recipe

“Tangy crumbled goat cheese adds a creamy texture to this salad that’s hearty enough to be a vegetarian meal on its own but also pairs perfectly with any main dish.”
1/2 pound beets, peeled and sliced
1 cup red quinoa (or regular quinoa)
2 cups water
1/3 or 1/2 cup olive oil
1/3 or 1/2 cup red wine vinegar
1 tsp Agave or honey
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
2 green onions, sliced
3 ounces arugula, chopped
5 ounces goat cheese, crumbled
1.  Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
2.  Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
3.  While the quinoa is cooking, whisk olive oil, red wine vinegar, Agave or honey, garlic, salt, and black pepper together in a large bowl.
4. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
5.  Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
–  “Very good!  We enjoyed this salad.  The flavors went very well together.  Will make again.”
–  “I LOVE this salad!  I used regular quinoa.  I’ll be making this regularly.”
–  “Colorful, tasty salad!  I omitted the salt, and changed the arugula to spinach.  I’ll be making this again soon!”
–  “The photograph doesn’t do this salad justice!! This salad is wonderful!!!  Can’t wait to make it again.”
–  “One of the best recipes I ever made with Quinoa.  Easy to make, and very light for hot summer days”