This quinoa beet salad with arugula has the perfect combination of textures and flavors. The arugula has a rich peppery taste which goes well with the slightly nutty flavor of the quinoa.
Ingredients
- beets: 0.5 pound (sliced)
- water: 2 cups
- red quinoa: 1 cup
- olive oil: 0.5 cup
- red wine vinegar: 0.5 cup
- ½ teaspoons white sugar: 1 piece
- clove garlic: 1 piece (crushed)
- salt: 1 tsp
- ground black pepper: 0.25 tsp
- ounces goat cheese, crumbled: 5 piece
- ounces arugula: 3 piece (chopped)
- green onions: 2 piece (sliced)
Metric Conversion
Stages of cooking
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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.
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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.
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Meanwhile, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
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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.
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Stir goats cheese, arugula, green onions, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
