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Wednesday, 2 August 2017

Quinoa, Beet, and Arugula Salad

Quinoa, Beet, and Arugula Salad

You can use any color beet you like and may be pretty using red and golden beets together if you like and can.
1/2 pound beets, peeled 
1 cup red quinoa
2 cups water
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons white sugar
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
dash of cinnamon
2 green onions, sliced
3 ounces arugula, chopped
5 ounces goat cheese, crumbled
1. Place the beets in a pan with a tablespoon of olive oil into a 500F oven and roast for 30-40 minutes.
2. Bring quinoa and 2 cups water a saucepan over high heat. 
3. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed about 15 minutes.
4. While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, black pepper, and cinnamon together in a large bowl.
5. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. 
6. Cover and refrigerate quinoa until cool, at least 1 hour.
7. Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. 
8. Toss lightly before serving.

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