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Quinoa, Beet and Arugula Salad


  • Yield: 4 servings 1x

Description

This salad is a wonderful mix of red and green and is great around Christmas.

Nutritional information includes optional feta cheese


Ingredients

Scale

Dressing

  • 1/3 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 1/2 tsp white sugar
  • 2 cloves garlic (smashed and minced)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Quinoa

  • 1 cup red or tricolor quinoa
  • 2 cups water
  • 1/4 tsp salt
  • 1 tsp seasoning of choice (We use a greek blend)

Salad

  • 1/2 pound beets (peeled and sliced)
  • 2 large green onions (sliced)
  • 1 cup chopped arugula (or other green if preferred)
  • 5 oz goat cheese (crumbled Can substitute feta)

Instructions

Dressing

  1. In a shaker bottle, mix together the red wine vinegar, sugar, garlic, salt, and black pepper.
  2. Add olive oil a little at a time, shaking the bottle vigorously in between.

Quinoa

  1. In medium saucepan, place water, quinoa, salt and seasoning and bring to a boil over medium-high heat.
  2. Reduce the heat to medium0low, cover and simmer the quinoa until it is tender and the liquid has been absorbed, about 15 minutes.
  3. Remove the quinoa from the heat and place in a bowl.
  4. Allow the quinoa to cool slightly (until still warm but not steaming) and add half of the dressing while fluffling the quinoa with a fork.
  5. Cover and refrigerate until the quinoa is cool, at least 1 hour.

Beets

  1. Place 1/2 of the beets in a bowl and add olive oil, salt, and pepper and thoroughly coat.
  2. Place beets on a sheet pan in a single layer.
  3. Roast beets in a 425 degree oven until tender and slightly carmelized
  4. Place a steam insert into a saucepan and fill with water to just below the bottom of the steamer.
  5. Place the remaining beets in the steamer.
  6. Cover and bring the water to a boil over high heat.
  7. Steam the beets until just tender, about 7-10 minutes.

Salad

  1. Place cut greens in a bowl and top with 1-2 large spoonfuls of the quinoa.
  2. Add beets and green onions to the salad.
  3. Pour 1-2 Tbs of remaining dressing over salad.
  4. Top with goat cheese.

Notes

Source: allrecipes.com

Nutrition

  • Calories: 516
  • Fat: 33.19 g
  • Carbohydrates: 36.04 g
  • Protein: 18.08 g
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