Quinoa, Beet, and Arugula Salad

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.

Step: 1

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.

Step: 2

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.

Step: 3

While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.

Step: 4

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.

Step: 5

Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Per Serving: 379 calories; protein 9.9g; carbohydrates 25.6g; fat 26.9g; cholesterol 18.7mg; sodium 552.1mg.

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