Quinoa, Beet, and Arugula Salad

Quinoa, Beet, and Arugula Salad

58 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 35 m
slmcm
Recipe by  slmcm

“Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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 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, sugar, 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.

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Reviews (58)

Rate This Recipe
MATTSBELLY
52

MATTSBELLY

Very good! We enjoyed this salad. Used Agave, about a tsp. Used regular quinoa as I didn't have red and cut the oil in half. Also, did't use any goat cheese. The flavors went very well together. Will make again. Thanks for the recipe!

DeniseJ
26

DeniseJ

I LOVE this salad! I used regular quinoa and omitted the sugar. I'll be making this regularly.

sueb
26

sueb

Colorful, tasty salad! I ran out of quinoa, so used mostly millet. I omitted the salt, and changed the arugula to spinach. We didn't need the cheese! I'll be making this again soon!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 379 cal
  • 19%
  • Fat
  • 26.9 g
  • 41%
  • Carbs
  • 25.6 g
  • 8%
  • Protein
  • 9.9 g
  • 20%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 552 mg
  • 22%

Based on a 2,000 calorie diet

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