Quinoa, Beet, and Arugula Salad
Description
This quinoa beet salad with tangy crumbled goat cheese is hearty enough to be a vegetarian meal on its own but also pairs perfectly with any main dish.
Ingredients
•
1/2 pound beets, peeled and sliced
•
2 cups water
•
1 cup red quinoa
•
1/2 cup olive oil
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1/2 cup red wine vinegar
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1 1/2 teaspoons white sugar
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1 clove garlic, crushed
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1 teaspoon salt
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1/4 teaspoon ground black pepper
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5 ounces goat cheese, crumbled
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3 ounces arugula, chopped
•
2 green onions, sliced
Directions
1
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; cover pan and bring water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
2
Place 2 cups water and quinoa in a saucepan; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, about 15 minutes.
3
Meanwhile, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
4
Remove quinoa from heat, then immediately add 1/2 of the vinegar dressing while fluffing quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
5
Stir goats cheese, arugula, green onions, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.