Quinoa, Beet and Arugula Salad

Quinoa, Beet and Arugula Salad

Made  times
slmcm 6

"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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1.5 h 6 servings
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Original recipe yields 6 servings



  • Prep

  • Cook

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  1. Place 1 cup quinoa and 2 cups water in a 1 1/2 quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed. Approximately 15 minutes.
  2. While quinoa cooks whisk together the olive oil, red wine vinegar, garlic, salt, pepper and sugar.
  3. When quinoa is done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain. Immediately add 1/2 of the vinaigrette when removing quinoa from stove and fluff in with fork.
  4. Let quinoa cool in the refridgerator for 1 hour or more.
  5. Once quinoa is cool add the other 1/2 of dressing, the green onions, the chopped arugula the crumbled goat cheese and the beets.
  6. Lightly toss and chill until ready to serve.


I bought almost everything from Trader Joe’s and it made it really easy to make. I bought their organic red quinoa in a box. They have garlic in the freezer section that is already crushed – I...

This salad is full of wonderful flavors and uses healthy ingredients. Just loved it!