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Quinoa, Beet & Arugula Salad

Alicia Colombo

This 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.

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

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 it aside.

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.

Meanwhile, 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 quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.

Stir cheese, arugula, green onions, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.


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