Quinoa, Beet, and Arugula Salad - Printer Friendly
Tangy crumbled goat cheese adds a creamy texture to this salad that's hearty enough to be a vegetarian meal on its own but also pairs perfectly with any main dish.
Great tasting vegan recipe! No goat cheese or green onions, subbed spinach for arugula, and white quinoa for red. Used 1/3c EVOO, 1/4c champagne vinegar, 1t sugar, 1/2t salt. No need to mix in steps, waited for quinoa to cool, then mixed all in. Top with sunflower seeds for crunch.
Loved this...it turned out very well, the only thing I changed was to add Lemon Pepper to it as well as some walnuts. The Almonds definetly help with the texture, and while I love Arugula, I felt it needed just a little more flavouring, hence the lemon pepper... Presto.. Perfect!`
I prepared this exactly as directed, and it was excellent. Hubby didn't like the arugula, but I loved everything about this salad.
Great salad! I added roasted pumpkin seeds and some clementine sections. Also substituted lemon for the vinegar, and omitted the sugar.
I make this salad every time we get beets from the CSA. I love it! The sharp flavor of the goat cheese and arugula with the earthy-tasting beets and quinoa blends so well with the dressing. I reduce the amount of dressing by a quarter or half. This is a hit with the entire family from toddlers to grandparents!
So good! Loved the arugula as it was paired with the quinoa and beets. I used canned beets because that is what I had in the pantry and didn't have the goat cheese and it was even still outstanding. I will be making this salad again soon with the cheese.
Very good! We enjoyed this salad. Used Agave, about a tsp. Used regular quinoa as I didn't have red and cut the oil in half. Also, did't use any goat cheese. The flavors went very well together. Will make again. Thanks for the recipe!