Quinoa, Beet, and Arugula Salad

This quinoa beet salad with arugula has the perfect combination of textures and flavors. The arugula has a rich peppery taste which goes well with the slightly nutty flavor of the quinoa.

Ingredients :

• ½ pound beets, peeled and sliced
• 2 cups water
• 1 cup red quinoa
• 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
• 5 ounces goat cheese, crumbled
• 3 ounces arugula, chopped
• 2 green onions, sliced

Directions :

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; cover pan and bring water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
2. Place 2 cups water and quinoa in a saucepan; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, about 15 minutes.
3. Meanwhile, 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 1/2 of the vinegar dressing while fluffing quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
5. Stir goats cheese, arugula, green onions, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.