Beet Arugula And Feta Salad Recipes

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QUINOA, BEET, AND ARUGULA SALAD



Quinoa, Beet, and Arugula Salad image

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.

Provided by slmcm

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

½ pound beets, peeled and sliced
1 cup red quinoa
2 cups water
½ cup olive oil
½ cup red wine vinegar
1 ½ teaspoons white sugar
1 clove garlic, crushed
1 teaspoon salt
¼ teaspoon ground black pepper
2 green onions, sliced
3 ounces arugula, chopped
5 ounces goat cheese, crumbled

Steps:

  • 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 wine 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.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g

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