Quinoa Beet Salad Recipes

QUINOA, BEET, AND ARUGULA SALAD

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.

QUINOA BEET SALAD

Steps:

• After beets are cooked, plunge them in an ice water bath until cool; remove skins and cube into bite-sized pieces.
• In a medium saucepan, add drained quinoa, water and ¼ teaspoons salt; stir well. Bring the mixture to a boil, cover and reduce heat to low; cook for 15 minutes. Remove from heat and let it sit for 5 to 8 minutes.
• Meanwhile, in a measuring cup or bowl, add grapeseed oil, orange juice, balsamic vinegar, honey, orange zest, Dijon mustard, cayenne, ½ teaspoons salt, black pepper and shallots; whisk until well blended. Transfer to the fridge until needed.
• Back to the quinoa, using a fork, fluff up and let it cool further, uncovered.
• Meanwhile assemble the salad; in a large bowl, add lettuce, cucumber, orange segments, walnuts, celery, and quinoa. Toss gently and season with cayenne pepper, salt and freshly ground black pepper, toss again. Add beets and 5 ½ ounces goat cheese. Drizzle with vinaigrette and toss again; add more vinaigrette as desired.
• When serving, sprinkle on the remaining crumbled goat cheese.