Saturday, June 27, 2015
Quinoa, Beet, and Arugula Salad
I ran across this wonderful quinoa salad while looking for a home for some leftover arugula. It delicious, healthy, and beautiful (and would look fabulous on your Christmas table).
I do loves me roasted beets and so this was a wonderful excuse to pick up a big batch. The original recipe (http://allrecipes.com/search/default.aspx?qt=k&wt=quinoa%2c%20beet%2c%20and%20arugula%20salad&rt=r&origin=Home%20Page) instructs you to slice and them steam the beets, but I find it easier to bake them like you would a russet potato. I had some mighty big ones, so I baked them at 350F for about 70 minutes. Obviously less if you are using smaller beets. Or take a look at the original recipe and steam them as directed if only cooking one or two small beets.
Also, the recipe calls for red quinoa, but regular quinoa will taste no differently. But the red does add to the bright colors of the salad.
Goat cheese is added to lend a luscious creaminess to the earthy quinoa and peppery arugula. I halved this recipe.
QUINOA, BEET, and ARUGULA SALAD (6 servings)
1/2 pound beets
1 cup red quinoa
2 cups water
1/2 cup EVOO
1/2 cup red wine vinegar
1 1/2 tsp white sugar
1 tsp minced fresh garlic
1 tsp salt
1/4 tsp ground black pepper
2 green onions, sliced
3 oz arugula, chopped
5 oz goat cheese, crumbled
Cut the ends off of the beets. Wrap in aluminum foil. Bake in oven at a temperature you would as if baking a potato. Check at about 45 minutes and every 10 minutes after until a sharp knife goes in and out easily. Remove from oven, unwrap and let cool to room temp. Peel and dice.
Bring quinoa and 2 cups water in 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, S&P 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 servings.
Recipe Source: www.allrecipes.com