Quinoa Salad with Roasted Beets and Arugula

Ingredients List

• ½ pound beets, peeled and sliced

• 2 cups water

• 1 cup red quinoa

• 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

• 5 ounces goat cheese, crumbled

• 3 ounces arugula, chopped

• 2 green onions, sliced

Instructions

1. Place a steaming insert in a saucepan, filling with water just below the bottom of the steamer. Cover the pan and bring the water to a boil. Add the beets, cover again, and steam for 7 to 10 minutes until tender. Set aside.

2. In a separate saucepan, bring 2 cups of water and quinoa to a boil over high heat. Reduce the heat to medium-low, cover, and cook until the quinoa is tender and all the liquid is absorbed, about 15 minutes.

3. In the meantime, whisk together olive oil, red wine vinegar, sugar, garlic, salt, and black pepper in a large bowl.

4. Remove the quinoa from the heat and immediately stir in half of the prepared dressing while fluffing the quinoa with a fork. Set aside the remaining dressing. Cover the quinoa and refrigerate until cool, at least 1 hour.

5. Once chilled, stir in goat cheese, arugula, green onions, steamed beets, and the remaining dressing. Gently toss to combine before serving.

Editor's Note:

Be aware of variations in ingredient quantities and chilling times when following the magazine version of this recipe.

Nutritional Information (per serving)