Arugula Salad with Quinoa and Beets

Here’s  an interesting and delicious salad.  The mixture of textures from the quinoa, the goat cheese and the greens is really nice, and the flavour from the arugula and goat cheese add a bit of zing.  I have adjusted the original recipe slightly.

Arugula Salad with Quinoa and Beets

The recipe comes from (original recipe is available here)



Prep time: 15 minutes

Cooking time: 20 minutes

Refrigeration time before serving: at least 1 hour

Servings: 8 to 10



½ pound of beets, cooked, peeled and cut into bite sized pieces

½ cup red quinoa (or red and white quinoa)

1 cup water

½ cup olive oil

½ cup red wine vinegar

1 ½ tsp cane sugar or coconut sugar

1 clove garlic, crushed

1 tsp sea salt

¼ tsp ground black pepper

2 green onions, sliced

large bowl of greens: half arugula and half mixed spring greens

5 oz goat cheese, crumbled



  • Bring quinoa and water to a boil in a saucepan. Cover, reduce heat and cook for 15 minutes or until the quinoa is tender and the liquid has been absorbed.
  • While the quinoa is cooking – make the dressing in a medium sized bowl by whisking together the olive oil, red wine vinegar, sugar, crushed garlic, salt and pepper.
  • Remove the cooked quinoa from the heat and immediately add about ¼ of the dressing, mixing well by fluffing the quinoa with a fork.  Cover and cool the quinoa by refrigerating for at least 1 hour.  Set aside the rest of the dressing.
  • In the large bowl, stir together the arugula, mixed greens, sliced onions, goat cheese, beets, and quinoa.  Add the desired amount of dressing and mix lightly.  (Any dressing that is left can be used on other mixed green salads)