Quinoa, Beet, and Arugula Salad Recipe - Allrecipes.com
Quinoa, Beet, and Arugula Salad Recipe
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Quinoa, Beet, and Arugula Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
  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.
  3. While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
  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.
  5. Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 1 hr 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2012

Very good! We enjoyed this salad. Used Agave, about a tsp. Used regular quinoa as I didn't have red and cut the oil in half. Also, did't use any goat cheese. The flavors went very well together. Will make again. Thanks for the recipe!

 
Most Helpful Critical Review
Apr 01, 2014

My BF did not like this at all. I liked it OK, thought it was a bit much on the tangy/sour side with the vinegar and goat cheese so maybe if I make it again (just for myself) I'll go easy on one or both of those ingredients.

 
Mar 14, 2012

Colorful, tasty salad! I ran out of quinoa, so used mostly millet. I omitted the salt, and changed the arugula to spinach. We didn't need the cheese! I'll be making this again soon!

 
Apr 25, 2012

I LOVE this salad! I used regular quinoa and omitted the sugar. I'll be making this regularly.

 
Mar 16, 2013

My sister and I really enjoyed this salad. I didn't have arugula on hand, but I bet it would be delicious. Instead I used the fresh spinach I had in my fridge. I cut down the oil quite a bit, skipped the onions, and threw in some chopped almonds. This even kept well for lunch leftovers the next day!

 
Jul 21, 2012

What I loved the most besides the taste was that when I had leftovers, salads usually go bad in a day once you've tossed it with the dressing. Because of the arugula this actually keeps well. I was taking it to a potluck so I assembled it all then tossed it with the dressing right before I served.

 
Apr 09, 2012

So delicious and easy! I left out the sugar in the dressing...making for the second time in as many days:)

 
Aug 01, 2012

The photograph doesn't do this salad justice!! This salad is wonderful!!! Can't wait to make it again.

 

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Nutrition

  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 552 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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