*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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!
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!
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!!
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.
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