Heather Phillips
@phillipssizzle
Quinoa Beet Arugula Salad
A vibrant and nutritious salad featuring red quinoa, tender beets, fresh arugula, and creamy goat cheese, all tossed in a tangy vinaigrette. Perfect for a light lunch or as a side dish for dinner.
Details
- Cuisine:mediterranean
- Meal Type:lunch
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:12
- Views:7
Recipe Information
- Prep time20 min.
- Cook time20 min.
- Total time40 min.
- Servings6
Ingredients
- 1/2 pound, peeled and sliced
- 2 cups
- 1 cup
- 1/2 cup
- 1/2 cup
- 1 1/2 teaspoons
- 1 clove, crushed
- 1 teaspoon
- 1/4 teaspoon
- 5 ounces, crumbled
- 3 ounces, chopped
- 2, sliced
Cooking Instructions
Follow our step-by-step guide on how to make Quinoa Beet Arugula Salad.
Step 1
To start, fill a saucepan with water, making sure it’s just below the bottom of your steamer insert, and bring it to a rolling boil.
Step 2
Once boiling, add your sliced beets, cover the pot, and let them steam for about 7 to 10 minutes until they’re tender and vibrant.
Step 3
After steaming, set the beets aside to cool and enjoy their beautiful color.
Step 4
While the beets are steaming, grab another saucepan and combine 2 cups of water with the red quinoa.
Step 5
Bring this mixture to a boil, then reduce the heat to medium-low.
Step 6
Cover the pot and let it simmer for around 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed.
Step 7
The aroma of the cooking quinoa will fill your kitchen, making it hard to resist! Next, it’s time to whip up a delicious dressing.
Step 8
In a large bowl, whisk together olive oil, red wine vinegar, a touch of sugar, crushed garlic, salt, and black pepper.
Step 9
This dressing will add a delightful zing to your dish, so don’t skip this step! Once your quinoa is cooked, remove it from the heat and fluff it gently with a fork.
Step 10
While it’s still warm, stir in half of the dressing to let those flavors meld together.
Step 11
Cover the quinoa and pop it in the refrigerator to cool for at least an hour.
Step 12
This waiting time is perfect for letting the flavors develop! After the quinoa has chilled, it’s time to bring everything together.
Step 13
In a large bowl, gently mix in crumbled goat cheese, chopped arugula, sliced green onions, and the steamed beets.
Step 14
Drizzle in the remaining dressing and toss everything lightly to combine.
Step 15
The colors and textures will come together beautifully, creating a dish that’s as pleasing to the eye as it is to the palate.
Step 16
Serve this vibrant salad as a refreshing side or a light main course, and enjoy the delightful blend of flavors!.