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Salads That Swing DINNER FIX

MAKE IT A MAIN
Quinoa makes this a pretty
high-protein salad already, but
you can make it heartier by
adding 2 Tbsp. toasted
walnuts or 3 oz. sliced grilled
sausages to each serving.

Quinoa, Beet, and Arugula Salad

HANDS-ON 20 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY SLMCM

★★★★★ 143 REVIEWS Reduce heat to medium-low; simmer,
Precooked beets make this almost covered, until quinoa is tender and
as speedy as it is delicious. water is absorbed, about 15 minutes.
2. Meanwhile, whisk together oil,
1 cup red quinoa, vinegar, sugar, garlic, salt, and pepper
rinsed and drained in a large bowl.
2 cups water 3. Add half of dressing to cooked
1/2 cup olive oil quinoa, fluff with a fork, and spread
1/2 cup red wine vinegar out on a baking sheet. Chill until cool,
11/2 tsp. sugar about 10 minutes.
1 clove garlic, crushed 4. Toss cooled quinoa with remaining
1 tsp. salt dressing. Fold in green onions, beets,
1/4 tsp. black pepper and half of goat cheese. (Salad can be
2 green onions, sliced made to this point and chilled, covered,
1 (8.8-oz.) pkg. cooked, peeled up to 3 days.) Toss gently with arugula
red or golden beets (such as and top with remaining goat cheese
Love Beets), sliced 1/4 inch thick just before serving.
4 oz. goat cheese, crumbled armagazine.com/quinoa-beet-
4 cups arugula, torn or arugula-salad
coarsely chopped HEALTHY QUICK GLUTEN-FREE
PER 11/4-CUP SERVING: 363 CAL; 25G FAT
1. Bring quinoa and 2 cups water to a (7G SAT); 9G PRO; 25G CARB (3G FIBER,
boil in a small saucepan over high heat. 6G SUGARS); 489MG SODIUM

ALLRECIPES.COM 62 JUNE/JULY 2020