Beet Quinoa Salad

You’ll Need

• 1 medium to large beet (approximately 12 ounces) cooked beet, skins peeled off, finely chopped (see cooking tips below)
• ¼ cup cooked quinoa (or a tiny bit less) (see cooking tips below)
• 1 cup of arugula, and/or spinach (also mix in a bit of parsley to total one cup if you’d like) roughly chopped
• 1 green onion
• 2 tablespoons white wine vinegar
• 3 tablespoons olive oil
• ½ teaspoon sugar
• ¼ teaspoon salt

Directions

First cook the beets:

• Keep skins on beets as well as an 1inch of stem (this prevents the beet color from spreading into water and keeping things free of getting the beet juice everywhere. However, if you are not concerned with the beet juice, if you cut them in half, they will cook faster.
• Then place them in a pot in which they can be covered with water about and 1 inch over beet is good.
• Bring water to a boil and allow the beet to boil.
• The size will determine how long they need to boil

A good boiling time range for whole beets intact is:

• Small beets: 20 minutes
• Medium beets: 30 minutes
• Large beets: 40 minutes

Test, they should be able to be pierced with a fork but not too soft.

Again, note if you cut them in half cooking time will be less. Start with half the amount of time and check softness.

Let slightly cool, then under running cold water, peel off the beets.

Cooking the Quinoa

• When cooking quinoa, it is a 1-part grain to 2-parts water.
• The amount you will get it a bit over doubled the dried amount.
• Place quinoa and water in a pot. Add in a pinch of salt (if desired).
• Bring to a boil and then lower heat to create simmer. Leave pot to simmer uncovered for approximately 15 minutes or the quinoa appears to be a bit see through and expanded in size.
• Then turn off heat and cover the pot. Let sit for approximately 5 minutes, then uncover and fluff with a fork.

Make the Dressing and Rest of Salad

• In a small bowl, whisk together, white wine vinegar, olive oil, salt, and sugar.
• Place greens and onion in a bowl.
• Then toss in cooled, diced beets and quinoa.
• Top with dressing and mix again.