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
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!
I’d love to hear if you liked it! Please leave a comment below.