Best Quinoa Salad With Beets And Arugula Recipes

QUINOA SALAD WITH BEETS AND ARUGULA

Quinoa Salad with Beets and Arugula image

Love this combination with nuttiness of the quinoa, the tangy sweetness of the beets and the slight bite of arugula. The great balsamic dressing brings it all together perfectly.

Provided by Teressa Drenth

Time 30m

Number Of Ingredients 13

Ingredients

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, 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

Ingredients

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