Best 2 Quinoa Beet And Arugula Salad Recipes
**Quinoa, Beet, and Arugula Salad: A Delightful Medley of Flavors and Textures**
Immerse yourself in a culinary journey with our tantalizing quinoa, beet, and arugula salad. This vibrant dish is a symphony of flavors and textures, featuring tender quinoa, earthy beets, peppery arugula, and a tangy dressing that brings all the elements together in perfect harmony. Indulge in this delectable salad as a refreshing lunch, a hearty side dish, or a light dinner option. With its vibrant colors and contrasting textures, this salad is sure to be a hit at any gathering. Discover the culinary magic of this delightful recipe and embark on a journey of taste and nutrition.
**Additional Recipes to Explore:**
- **Quinoa and Black Bean Salad:** Dive into a hearty and protein-packed salad that combines the goodness of quinoa, black beans, and a zesty dressing.
- **Beet and Goat Cheese Salad:** Experience a delightful balance of flavors with roasted beets, creamy goat cheese, and a balsamic dressing.
- **Arugula and Walnut Salad:** Enjoy the simplicity and freshness of this salad featuring peppery arugula, crunchy walnuts, and a light vinaigrette dressing.
- **Quinoa and Roasted Vegetable Salad:** Indulge in a colorful and flavorful salad featuring roasted vegetables, quinoa, and a tangy dressing.
- **Beet and Orange Salad:** Delight in a refreshing and vibrant salad that combines sweet oranges, earthy beets, and a zesty dressing.
QUINOA SALAD WITH BEETS AND ARUGULA
Love this combination with nuttiness of the quinoa, the tangy sweetness of the beets and the slight bite of arugula. The great balsamic dressing brings it all together perfectly.
Provided by Teressa Drenth
Categories Other Side Dishes
Time 30m
Number Of Ingredients 13
Steps:
- 1. Combine dressing ingredients. Pour half of the dressing over the quinoa, toss and chill while preparing remaining salad.
- 2. Once all salad ingredients are chopped and diced, combine all but the goat cheese. Toss gently, adding the remaining dressing.
- 3. Add goat cheese and fold into salad. Serve immediately. Sooooo good!
- 4. HINT: Drain and rinse beets well before chopping. Once chopping is complete, gently squeeze any residual moisture from chopped beets using paper towels. This will keep the salad from turning pink!
QUINOA SALAD WITH BEETS AND FENNEL VINAIGRETTE
Steps:
- Cook beets in large saucepan of boiling water until tender, about 45 minutes. Drain. Cool. Peel beets. Cut beets into thin wedges. Place in medium bowl.
- Whisk vinegar, shallots and fennel seeds in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle 1/4 cup vinaigrette over beets; toss to coat.
- Cook quinoa in large pot of boiling salted water until tender, about 10 minutes. Drain well. Rinse with cold water and drain again. Place quinoa in large bowl. Add cheese, fennel and arugula and mix gently. Add remaining dressing and toss to coat. Transfer salad to large bowl. Arrange beets atop salad.
Tips:
- For the best results, use fresh, high-quality ingredients. You can find organic produce at most grocery stores or farmers markets.
- If you don't have time to cook the quinoa ahead of time, you can use pre-cooked quinoa. Be sure to rinse it well before using.
- You can use any type of beets for this salad, but golden beets have a milder flavor and are less likely to bleed.
- To make the salad more flavorful, you can roast the beets before adding them to the salad. Just toss the beets with olive oil, salt, and pepper, and roast at 400 degrees Fahrenheit for about 20 minutes, or until they are tender.
- If you don't have any arugula, you can use another type of leafy green, such as spinach or kale.
- To make the salad more filling, you can add some cooked chicken or tofu.
Conclusion:
- For the best results, use fresh, high-quality ingredients. You can find organic produce at most grocery stores or farmers markets.
- If you don't have time to cook the quinoa ahead of time, you can use pre-cooked quinoa. Be sure to rinse it well before using.
- You can use any type of beets for this salad, but golden beets have a milder flavor and are less likely to bleed.
- To make the salad more flavorful, you can roast the beets before adding them to the salad. Just toss the beets with olive oil, salt, and pepper, and roast at 400 degrees Fahrenheit for about 20 minutes, or until they are tender.
- If you don't have any arugula, you can use another type of leafy green, such as spinach or kale.
- To make the salad more filling, you can add some cooked chicken or tofu.
Conclusion:
This quinoa, beet, and arugula salad is a healthy and delicious way to enjoy fresh, seasonal produce. It's perfect for a light lunch or dinner, and it's also a great side dish. The salad is packed with nutrients, including fiber, protein, and vitamins A and C. It's also low in calories and fat. So if you're looking for a healthy and satisfying salad, this is the one for you.
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