Best Beet And Lemon Vinaigrette Quinoa 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

QUINOA SALAD WITH BEETS AND FENNEL VINAIGRETTE



Quinoa Salad with Beets and Fennel Vinaigrette image

Provided by Food Network

Categories     side-dish

Yield 4 to 6 servings

Number Of Ingredients 9

6 beets, trimmed
1/4 cup red wine vinegar
1/4 cup minced shallots
2 teaspoons fennel seeds, crushed
3/4 cup olive oil
1 1/2 cups quinoa
3 cups crumbled feta cheese
1 fennel bulb, trimmed, thinly slice
2 cups chopped fresh arugula

Steps:

  • Cook beets in large saucepan of boiling water until tender, about 45 minutes. Drain. Cool. Peel beets. Cut beets into thin wedges. Place in medium bowl.
  • Whisk vinegar, shallots and fennel seeds in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle 1/4 cup vinaigrette over beets; toss to coat.
  • Cook quinoa in large pot of boiling salted water until tender, about 10 minutes. Drain well. Rinse with cold water and drain again. Place quinoa in large bowl. Add cheese, fennel and arugula and mix gently. Add remaining dressing and toss to coat. Transfer salad to large bowl. Arrange beets atop salad.

BEET AND LEMON VINAIGRETTE QUINOA



Beet and Lemon Vinaigrette Quinoa image

I was inspired by a dish served at M Cafe in Los Angeles, which is known for its healthy and delicious menu choices. Its best served cold as a delicious side dish or summer salad.

Provided by Chef Emstar

Categories     Low Protein

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup quinoa
2 cups water
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon fresh dill or 1 teaspoon dried dill
1 -2 teaspoon Dijon mustard
2 -3 cooked beets
3 scallions, sliced diagonally

Steps:

  • Put the quinoa and water in a small saucepan and bring to a boil. As soon as it reaches a boil turn it down to a simmer and cover for 10-15 minutes You want all of the water to be absorbed.
  • Make the vinaigrette my whisking together the lemon juice, olive oil, and dijon until emulsified. Then add the dill and salt and pepper to taste.
  • Fluff the quinoa with a fork and put in a mixing bowl.
  • Peel the beets and cut into cubes.
  • Add the scallions, beets and vinaigrette to the quinoa. Toss together and refrigerate for at least an hour.
  • Toss again and serve.

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