Friday, March 10, 2017

From Farm to Table: Quinoa, Beet, and Arugula Salad

     I. Love. Salads. I know, I know...for a child that wasn't too fond of her veggies, I can understand how this may have come as a bit of a shock to you, but what can I say? I've grown up and salads are my favorite! Two of my babies are huge salad fans as well so one of my favorite things to do, at the beginning of the week, is to make a gargantuan salad for the 3 of us to pick at every day. By reserving the dressing until you're ready to eat a portion it, the salad remains fresher for a longer period of time. 

     With Spring and Summer fast approaching, it's always nice to have some salad recipes set aside for BBQs, picnics, or as a side dish for those mouthwatering steaks on the grill. Salads are also easy to pack up for a day spent at the beach or park. This particular salad did take a little time to make, but it sure was delicious! I'll most definitely be making this one again. 

     Keep in mind that when working with beets, their juice can sometimes stain certain items so just be careful, in that regard. Also, beets sometimes have the ability to change the color of one's urine, making it a slightly pinkish-reddish color; resembling that of blood. Do not panic! I had a mini freak-out, thinking there might've been something wrong with me...there wasn't, it was just the beets. 

 
 
 
Quinoa, Beet, and Arugula Salad
 
Prep Time: 15 minutes
Cook Time: 20 minutes
Ready In: 1 hour 35 minutes
 
Serves: 6
 
Ingredients
 
* 1/2 pound beets, peeled and sliced
* 1 cup red quinoa
* 2 cups water
* 1/2 cup olive oil
* 1/2 cup red wine vinegar
* 1 1/2 teaspoons white sugar
* 1 clove garlic, crushed
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2 green onions, sliced
* 3 ounces arugula, chopped
* 5 ounces goat cheese, crumbled
 
Directions
 
1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
 
2. Bring quinoa and 2 cups water to a boil in a saucepan over high heat. Reduce to heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
 
3. While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
 
4. Remove the quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
 
5. Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
 


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