Best Quinoa Beet And Arugula Salad Recipes

Quinoa Salad with Beets and Arugula image

Provided by Teressa Drenth

Time 30m

Number Of Ingredients 13

SALAD
6 c arugula, chopped
2 c quinoa, prepared and chilled
4 medium packaged beets, diced
1/4 c red onion, finely minced
4-6 oz goat cheese, crumbled
DRESSING
3 Tbsp olive oil, extra virgin
1/2 c white balsamic vinegar
1 tsp sugar
3 clove garlic, minced
1 tsp salt
1/2 tsp black pepper

Steps:

1. Combine dressing ingredients. Pour half of the dressing over the quinoa, toss and chill while preparing remaining salad.
2. Once all salad ingredients are chopped and diced, combine all but the goat cheese. Toss gently, adding the remaining dressing.
3. Add goat cheese and fold into salad. Serve immediately. Sooooo good!
4. HINT: Drain and rinse beets well before chopping. Once chopping is complete, gently squeeze any residual moisture from chopped beets using paper towels. This will keep the salad from turning pink!

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.