quinoa, beet, and arugula salad

Ingredients

• Servings: 6
• 1/2 pound beets, peeled and sliced
• 1 cup red quinoa
• 2 cups water
• 1/2 cup olive oil
• 1/2 cup red vinegar
• 1 1/2 teaspoons white sugar
• 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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• 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.
• 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.
• while the quinoa is cooking, whisk olive oil, red vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
• 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.
• stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. toss lightly before serving.