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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