Quinoa Beet And Arugula Salad Recipes

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QUINOA, BEET, AND ARUGULA SALAD



Quinoa, Beet, and Arugula Salad image

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.

Provided by slmcm

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g

BEET AND GOAT CHEESE ARUGULA SALAD



Beet and Goat Cheese Arugula Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 42m

Yield 4 servings

Number Of Ingredients 11

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Steps:

  • Line a baking sheet with foil. Preheat the oven to 450 degrees F.
  • Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
  • Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

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Top Asked Questions

What are the ingredients in a beets and quinoa salad?
Ingredients 1 ½ pound beets, peeled and sliced 2 1 cup red quinoa 3 2 cups water 4 ½ cup olive oil 5 ½ cup red wine vinegar 6 1 ½ teaspoons white sugar 7 1 clove garlic, crushed 8 1 teaspoon salt 9 ¼ teaspoon ground black pepper 10 2 green onions, sliced 11 3 ounces arugula, chopped 12 5 ounces goat cheese, crumbled More ...
How do you prepare quinoa salad for a party?
To assemble the salad, place the cooled quinoa in a large bowl and toss with dressing. Add the beets, orange segments and arugula or spinach and toss gently to coat. The quinoa, beets and dressing can all be prepared up to 3 days in advance. Assemble the salad just before serving.
What to do with quinoa and arugula?
Quinoa, Beet, and Arugula Salad. Recipe by: "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.".
How do you make a salad with beets and arugula?
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

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