Best Quinoa Beet Salad Recipes

QUINOA, BEET, AND ARUGULA SALAD

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.

QUINOA, GOLDEN BEET, AND ORANGE SALAD

Steps:

• Preheat the oven to 400°F. Wrap the beets in a loose aluminum-foil package, sealing the package tightly. Bake until the beets are tender when pierced with the tip of a paring knife, 45 minutes to 1 hour. When cool enough to handle, peel the beets and cut into 3/4-inch dice.
• Bring a large pot of salted water to a boil over high heat. Add the quinoa and cook until tender, about 12 minutes. Drain and spread on a sheet pan to cool.
• Cut a slice off both ends of each orange so they will stand upright. Stand each orange on a work surface and, using a sharp knife, remove all the peel and membrane by slicing from top to bottom all the way around the orange, following the contour of the fruit. Cut the oranges into 3/4-inch cubes.
• Put the cooled quinoa in a large bowl. Add the beets, oranges, scallions, and walnuts.
• For the dressing: In a small bowl, whisk together the vinegar, mustard, and honey. Gradually whisk in the oils. Season with salt and pepper. Add to the salad and toss to coat. Taste, adjust the seasoning, and serve.

QUINOA BEET SALAD

Steps:

• 1. After beets are cooked, plunge them in an ice water bath until cool; remove skins and cube into bite-sized pieces.
• 2. In a medium saucepan, add drained quinoa, water and ¼ tsp. salt; stir well. Bring the mixture to a boil, cover and reduce heat to low; cook for 15 minutes. Remove from heat and let it sit for 5 to 8 minutes.
• 3. Meanwhile, in a measuring cup or bowl, add grapeseed oil, orange juice, balsamic vinegar, honey, orange zest, Dijon mustard, cayenne, ½ tsp. salt, black pepper and shallots; whisk until well blended. Transfer to the fridge until needed.
• 4. Back to the quinoa, using a fork, fluff up and let it cool further, uncovered.
• 5. Meanwhile assemble the salad; in a large bowl, add lettuce, cucumber, orange segments, walnuts, celery, and quinoa. Toss gently and season with cayenne pepper, salt and freshly ground black pepper, toss again. Add beets and 5 ½ ounces goat cheese. Drizzle with vinaigrette and toss again; add more vinaigrette as desired.
• 6. When serving, sprinkle on the remaining crumbled goat cheese.
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