I tried a new salad today. Had some folks over for Tea so it seemed like time to try something new. I know a lot of people get turned off by quinoa – but it is a wonderful grain and really takes on the flavor of whatever you mix it with. This turned out yummy. Quick, easy and you can change it up it if the mood strikes. It was a big hit here. Well except for Roland – he won’t try anything he can’t pronounce.

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Quinoa & Beet Salad

  • 1 15 oz. can sliced beets shoestring sliced, drained
  • 1 cup quinoa
  • 2 cups water
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 1/2 teaspoons white sugar
  •  1 clove garlic, crushed
  •  1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoons white sugar
  • 1 clove garlic, crushed
  • 2 green onions, sliced
  • 3 ounces fresh salad greens, chopped
  • 5 ounces goat cheese, crumbled

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, beets, greens and remaining dressing into cooled quinoa mixture. Toss lightly before serving. Top with goat cheese.