Recently, after reading a post about quinoa on The Fountain Avenue Kitchen Facebook page, a thoughtful friend emailed me the following recipe. Her only comment: “THIS RECIPE IS DELICIOUS!”
I wholeheartedly agree. I first made this salad shortly after receiving the recipe and was delighted by the combination of flavors and how a few simple ingredients created such a memorable vinaigrette. Oh, and it’s healthy!
After several rounds of this new seasonal favorite, I made just a few tiny adjustments, mostly for convenience. Sometimes, I wish I could caption a photo to say, “Try me! I taste really good!” Sometimes, merely reading the recipe and looking at the photo doesn’t fully convey how simply delicious that recipe is. This is one of those times. I hope you agree!
- 1/2 pound beets (cooked, peeled and diced; see link for my favorite ways to cook)
- 1 cup red quinoa (rinsed and drained; may use white quinoa)
- 1 1/4 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 kosher salt
- 1/4 teaspoon ground black pepper
- 2 green onions, sliced
- 3 ounces arugula, roughly chopped
- 4 ounces (1 cup) crumbled goat cheese (or feta)
- In a medium-size pot, bring 1 1/4 cups water to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer until the quinoa is tender and the liquid has been absorbed, about 12 minutes. Allow to sit, covered, for 5 minutes. Fluff with a fork.
- While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and pepper together in a large bowl.
- As soon as you have fluffed the hot quinoa, add half of the dressing and toss to evenly distribute; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
- Into the cooled quinoa mixture, stir green onions, arugula, goat cheese (or feta), beets, and additional dressing to moisten. Toss lightly before serving.
- Store any leftovers, covered, in the refrigerator and enjoy within the next several days.
For added convenience, beets may be cooked in advance and refrigerated until needed.