QUINOA AND BEETROOT SALAD RECIPES

QUINOA, BEET, AND ARUGULA SALAD RECIPE | ALLRECIPES

Quinoa, Beet, and Arugula Salad Recipe | Allrecipes image

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.

Provided by slmcm

Categories Salad Grains Quinoa Salad Recipes

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 379.2 calories, CarbohydrateContent 25.6 g, CholesterolContent 18.7 mg, FatContent 26.9 g, FiberContent 3.8 g, ProteinContent 9.9 g, SaturatedFatContent 7.4 g, SodiumContent 552.1 mg, SugarContent 4.6 g

BEET-AND-QUINOA SALAD RECIPE - JULIE POINTER ADAMS | FOOD ...

Beet-and-Quinoa Salad Recipe - Julie Pointer Adams | Food ... image

This insanely easy salad from Julie Pointer Adams, author of the book Wabi-Sabi Welcome, is all about the beets. Double the recipe and make enough to last for the week—the beets hold up nicely and the plump raisins absorb the olive oil, making for a delicious, no-fuss work lunch. Slideshow: More Beet Recipes

Provided by Julie Pointer Adams

Categories Salads

Total Time 1 hours 25 minutes

Yield 4

Number Of Ingredients 7

Ingredients

2 medium beets, scrubbed
1 cup cooked quinoa
2 large carrots, shredded
1/2 cup golden raisins
3 tablespoons extra-virgin olive oil
Flaky sea salt
Pepper

Steps:

In a medium saucepan, cover the beets with water. Simmer over moderate heat, partially covered, until tender, 1 hour. Let cool, then peel and cut into 1/2-inch pieces. In a large bowl, toss the beets with the quinoa, carrots, raisins and olive oil. Season with salt and pepper; serve.

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