This salad of quinoa, beets, and arugula is the ideal medley of tastes and textures. The quinoa’s mildly nutty flavor complements the arugula’s robust peppery flavor perfectly.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
Ingredients
- 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
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; cover pan and bring water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
- Place 2 cups water and quinoa in a saucepan; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, about 15 minutes.
- Meanwhile, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
- Remove quinoa from heat, then immediately add 1/2 of the vinegar dressing while fluffing quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
- Stir goats cheese, arugula, green onions, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
- Please note the differences in ingredient amounts when using the magazine version of this recipe as well as differences in time for chilling.
Nutrition Facts
| Calories | 379 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 7 g |
| Sodium | 552 mg |
| Sugars | 5 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
This had a great flavor. I only had 4oz of goat cheese but it was plenty. I could only find baby arugula and it was too stringy for me- Next time I will remove strings. I also will add more beets and a little less quinoa (love beets but that’s me). I loved that this is so healthy!
Really needed a new salad idea. This one was great. Would make again. Could add grilled shrimp, salmon or chicken for some added protein if you are so inclined.
I really liked the combination of salad ingredients, but in the end everything tasted like red wine vinegar. I’ll try it again, just with a different dressing.
Fantastic. And versatile. Quinoa (any color), Beets (any color), and Arugula are essential, but we tried other cheeses and it was great that way also. Highly recommend.
I used canned, sliced beets instead of fresh and white quinoa. Also used feta cheese instead of goat cheese. This is really good!
Great salad! I added roasted pumpkin seeds and some clementine sections. Also substituted lemon for the vinegar, and omitted the sugar.
I make this salad once a month on a Sunday to have as lunches for the week (I just keep the arugula separate and mix together a single serving the morning of the day I’m going to eat it). I usually use feta as that’s what I mostly always have on hand but it’s also good with goat cheese. And I also throw in an extra clove of garlic because we like garlic!
I forgot the green onions, used a baby spinach and arugula mix and added candied pecans. Very good!!
Just ok for me.
Yum!! Trying to like beets and this salad has done that for me!
It was scrumptious!!
Great salad ! I love beets, so I doubled their amount. The beets took more 30 minutes of cooking for me. The cooking time varies depending on the the size of the beets, their freshness and how thick you slice them. The amount of the vinaigrette sounded like a lot to me, so I made only about 2/3 of it and it was plenty. For the greens, I used a mixture of baby kale and spinach. Last, I had about 1/2 cup of chickpeas in the fridge that needed to be used so I threw them in. Oh and I forgot to add the cheese. I am sure the salad would have been even better with it.
OMG!!! It was amazing. Added chopped walnuts, good complement we thought. Dressing was perfect. Can’t wait to make again, maybe throw in some grilled chicken next time.
I’d substitute canned beets next time, a lot of work and tasted as well as canned beets really. But a very good salad! My parents loved it!
This recipe is a great beginning. For the holidays, I wanted green and red. The layers were Arugula, red quinoa cooked in mushroom stock and dressing added after cooked, fresh beets, cucumbers (slightly salted), red pepper, feta cheese, spicey, sweet pecans and walnuts. The dressing was made with these proportions and a bit more, but with chili olive oil and Italian Balsamic Vinegar…regular olive oil and red wine vinegar was also added. I made this for a bridal luncheon and got a lot of compliments. I will be making it again.
Use feta not goats cheese.
I halved the sugar and the salt. I also used the equal amount of feta rather than goat cheese. It is a good salad, I could see making it again especially since we love beats and are always looking for new ways to eat them.
Delicious! Easy to make and a total hit with family and friends.
This recipe was fantastic. Tasted better the next day. I will use this recipe a lot.
Great
Really delicious