Quinoa, Beet, and Arugula Salad

Ingredients

• 0.5 pounds beets , peeled and sliced
• 2 cups water
• 1 cup red quinoa
• 0.5 cups olive oil
• 0.5 cups red wine vinegar
• 1.5 teaspoons white sugar
• 1 clove garlic , crushed
• 1 teaspoon salt
• 0.25 teaspoons ground black pepper
• 5 ounces goat cheese , crumbled
• 3 ounces arugula , chopped
• 2 greens onions , sliced

Instructions

1. 1

   Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; cover pan and bring water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.

2. 2

   Place 2 cups water and quinoa in a saucepan; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, about 15 minutes.

3. 3

   Meanwhile, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.

4. 4

   Remove quinoa from heat, then immediately add 1/2 of the vinegar dressing while fluffing quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.

5. 5

   Stir goats cheese, arugula, green onions, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.