Quinoa Beet and Arugula Salad

This quinoa beet and arugula salad is a vibrant and nutritious dish packed with flavors and textures. Roasted beets add a sweet and earthy flavor, while quinoa provides a nutty taste and a satisfying crunch. Peppery arugula leaves add a fresh and vibrant touch, perfectly complementing the other ingredients. This salad is not only delicious but also healthy, as it is loaded with fiber, vitamins, and minerals. It can be enjoyed as a refreshing lunch or a light dinner, and it's perfect for any occasion.

Ingredients

• 1 cup quinoa
• 2 cups water
• 3 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups arugula
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries
• 1/4 cup balsamic vinegar
• 2 tablespoons honey

Directions

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool.
3. Toss the diced beets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender when pierced with a fork. Remove from the oven and let them cool.
4. In a large bowl, combine the cooked quinoa, roasted beets, arugula, feta cheese, walnuts, and dried cranberries.
5. In a small bowl, whisk together the balsamic vinegar and honey. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately or refrigerate until ready to serve. Enjoy!

Interesting Facts