Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
1 hr
Total Time:
1 hr 35 mins
Servings:
6
Ingredients
Directions
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.
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.
Meanwhile, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
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.
Stir goats cheese, arugula, green onions, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Please note the differences in ingredient amounts when using the magazine version of this recipe as well as differences in time for chilling.
Nutrition Facts (per serving)
| 379 | Calories |
| 27g | Fat |
| 26g | Carbs |
| 10g | Protein |
