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.

slmcm

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note:

Please note the differences in ingredient amounts when using the magazine version of this recipe as well as differences in time for chilling.

Nutrition Facts

379 calories; protein 9.9g 20% DV; carbohydrates 25.6g 8% DV; fat 26.9g 41% DV; cholesterol 18.7mg 6% DV; sodium 552.1mg 22% DV. Full Nutrition

Reviews (145)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/08/2012
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 together. Will make again. Thanks for the recipe! Read More
(67)

Most helpful critical review

Rating: 3 stars
04/08/2017
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 added walnuts or sunflowers seeds but I couldn't find any in my house. Just needs a little something extra. Read More
(2)
197 Ratings
  • 5 star values: 165
  • 4 star values: 26
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/08/2012
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 together. Will make again. Thanks for the recipe! Read More
(67)
Rating: 5 stars
04/25/2012
I LOVE this salad! I used regular quinoa and omitted the sugar. I'll be making this regularly. Read More
(32)
Rating: 5 stars
03/14/2012
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! Read More
(29)
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Rating: 5 stars
07/21/2012
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 was taking it to a potluck so I assembled it all then tossed it with the dressing right before I served. Read More
(16)
Rating: 5 stars
03/17/2013
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 skipped the onions and threw in some chopped almonds. This even kept well for lunch leftovers the next day! Read More
(12)
Rating: 5 stars
06/24/2013
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 getting soggy when the leftovers were saved but the kale is a hearty green and it was just as crisp the second day. Kale is also really cheap (I spent 43 cents on it!) so I recommend it. I also omitted the sugar from the dressing and added extra garlic. It was a quick easy recipe. I took it to a picnic and everyone loved it! Read More
(11)
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Rating: 5 stars
04/09/2012
So delicious and easy! I left out the sugar in the dressing...making for the second time in as many days:) Read More
(11)
Rating: 5 stars
08/01/2012
The photograph doesn't do this salad justice!! This salad is wonderful!!! Can't wait to make it again. Read More
(10)
Rating: 5 stars
09/09/2012
I didn't have red quinoa so I used regular and I substituted the red wine vinegar with balsamic (using slightly less because it's a lot stronger in flavor.) I also used gorgonzola cheese instead of the goat cheese. But let me tell you it still turned out FANTASTIC. The sweetness of the roasted beets really worked with the saltiness of the cheese and was balanced out perfectly with the slightly bitter/spicy flavor of the arugula. I will make it again and again!! Read More
(8)
Rating: 3 stars
04/08/2017
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 added walnuts or sunflowers seeds but I couldn't find any in my house. Just needs a little something extra. Read More
(2)