Recipe by slmcm
"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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beets, peeled and sliced
red wine vinegar
1 1/2 teaspoons
ground black pepper
green onions, sliced
goat cheese, crumbled
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!
Very yummy! I added copied roasted cauliflower roasted almonds parsely and sauted leeks. Will make again.
I LOVE this salad! I used regular quinoa and omitted the sugar. I'll be making this regularly.
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!
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!
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.
So delicious and easy! I left out the sugar in the dressing...making for the second time in as many days:)
The photograph doesn't do this salad justice!! This salad is wonderful!!! Can't wait to make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa, Beet, and Arugula Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 242
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