Quinoa, Beet, and Arugula Salad

By Ann Fulton

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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!

Quinoa, Beet and Arugula Salad
Basic ingredients easily come together to create a flavor-packed, nutrient-rich dish. While delightful as is, feel free to add nuts of choice and/or substitute spinach or kale for the arugula. Much of this recipe can be prepared in advance, making it as convenient as it is delicious.
  • 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)
  1. 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.
  2. While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and pepper together in a large bowl.
  3. 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.
  4. Into the cooled quinoa mixture, stir green onions, arugula, goat cheese (or feta), beets, and additional dressing to moisten. Toss lightly before serving.
  5. Store any leftovers, covered, in the refrigerator and enjoy within the next several days.
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For Roasted Beets, Two Ways, which describes two very easy ways to perfectly cook beets, click here.

 For added convenience, beets may be cooked in advance and refrigerated until needed.

To read my post on Perfectly Cooked Quinoa and see the answers to some frequently asked quinoa questions, click here.

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  1. Pingback: Sometimes You Need a Whole Birthday Week | Seeking Misadventure

    1. Ann

      Becky, somehow I just saw this question when a new comment came in. My apologies. I would estimate about 6 good-size servings but you could easily stretch to 8 or 10 if serving as a side with several other dishes. To help visualize, one cup of uncooked quinoa yields roughly three cups cooked…and then add in the other components… Hope this helps!