Quinoa, Beet and Arugula Salad

This recipe serves 6. You can prepare the ingredients separately and toss a salad together at moments notice with leftovers.


3 cups arugula, chopped
1 cup quinoa, uncooked
3-4 beets, peeled and sliced
2 green onions, sliced (you can use thinly sliced leeks if you don't have green onions)
1 tbsp olive oil
1/2 cup white balsamic vinegar
2 tsp sugar
3 cloves garlic, minced
1 tsp salt
1/2 tsp ground black pepper
3 oz goat cheese, crumbled


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. (Alternatively you can roast the beets. Scrub them, cut off tops (save for later) and trim bottoms. Wrap them individually in tin foil and bake at 375 for about 45 mins. The skin will peel off when cool.)

Prepare quinoa according to package instructions (2:1 ratio of water to quinoa). While the quinoa is cooking, whisk olive oil, 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.

(Recipe from Lalaloosh.com)