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Quinoa, Beet, and Arugula Salad

Rated as 4.82 out of 5 Stars

"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 h 35 m servings 379 cals
Original recipe yields 6 servings


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  1. 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.
  2. 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.
  3. While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
  4. 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.
  5. Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 379 calories; 26.9 g fat; 25.6 g carbohydrates; 9.9 g protein; 19 mg cholesterol; 552 mg sodium. Full nutrition

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  1. 179 Ratings

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Most helpful positive review

Very good! We enjoyed this salad. Used Agave, about a tsp. Used regular quinoa as I didn't have red and cut the oil in half. Also, did't use any goat cheese. The flavors went very well tog...

Most helpful critical review

The salad was great the dressing not so much. A bit too sour and tangy. I can easily sub out or make my own next time. Also it needed a bit of a crunch so I added some pecans to it. I would have...

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Least positive

Very good! We enjoyed this salad. Used Agave, about a tsp. Used regular quinoa as I didn't have red and cut the oil in half. Also, did't use any goat cheese. The flavors went very well tog...

I LOVE this salad! I used regular quinoa and omitted the sugar. I'll be making this regularly.

Colorful, tasty salad! I ran out of quinoa, so used mostly millet. I omitted the salt, and changed the arugula to spinach. We didn't need the cheese! I'll be making this again soon!

What I loved the most besides the taste was that when I had leftovers, salads usually go bad in a day once you've tossed it with the dressing. Because of the arugula this actually keeps well. I ...

My sister and I really enjoyed this salad. I didn't have arugula on hand, but I bet it would be delicious. Instead I used the fresh spinach I had in my fridge. I cut down the oil quite a bit,...

So delicious and easy! I left out the sugar in the dressing...making for the second time in as many days:)

I made this yesterday and substituted kale for the arugula and used canned beets because I already had them on hand. It was delicious! I think some reviews mentioned the arugula or spinach getti...

The photograph doesn't do this salad justice!! This salad is wonderful!!! Can't wait to make it again.

Good bones, too much vinegar. Next time I'll cut it by a third. Too much goat cheese. I think the arugula is a great addition but didn't like it wilted with the left overs, so I'll probably add ...