Description
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.
Ingredients
- ½ pound beets, peeled and sliced
- 1 cup red quinoa
- 2 cups water
- ½ cup olive oil
- ½ cup red wine vinegar
- 1 ½ teaspoons white sugar
- 1 clove garlic, crushed
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 green onions, sliced
- 3 ounces arugula, chopped
- 5 ounces goat cheese, crumbled
Instructions
- 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.
- 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.
- While the quinoa is cooking
- whisk olive oil
- red wine 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr 35 mins
Servings: 6