Quinoa Beet Arugula Salad


Tangy crumbled goat cheese adds a creamy texture to this salad thats hearty enough to be a vegetarian meal on it’s own but also pairs perfectly with any main dish. 

1/2 pound of beets
1 cup quinoa
1/4 cup olive oil
1/3 cup red wine vinegar
1 1/2 teaspoon sugar (or stevia)
1 garlic glove, crushed
1 tsp salt
1/4 tsp ground pepper
2 scallions
3 ounces arugula
5 ounces goat cheese, crumbled

Make Quinoa according to directions.

Whisk oil, vinegar, sugar, garlic, salt and pepper together in large bowl.  Combine 1/2 the amount of the dressing with cooked quinoa and place in refrigerator for at least 1 hour.

Stir in scallions, arugula, goat cheese, beets and remaining dressing into cooled quinoa mixture.  Toss lightly before serving.

Nice and simple to make!

For more receipts visit the blog or consider my cookbook Eat Up & Slim Down which includes 50 healthy, delicious recipes!