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Arugula, Beet, Goat Feta and Quinoa Salad
Great Easy Summer Vegetarian Salad
Servings: 2
  • 6 cups Arugula
  • 3/4 cup dry Quinoa, cooked according to directions and cooled
  • 6 to 8 beets (cooked in oven for 30 to 40 minutes @ 350 degrees and cooled)  To make it even easier, you can buy cooked beets in most produce sections.
  • 1/2 cup raw walnuts
  • 1/3 cup red onion, chopped
  • Two Tbs Goat Feta Cheese
  • Dressing
  • 1/3 cup Red Wine Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 2 cloves fresh garlic
  • 1 tsp Dijon Mustard
  • One TBS Organic Agave/Stevia Blend (like Whole Earth's) or Maple Syrup/Organic Agave
  • 1 tsp salt
  • 1/2 tsp pepper
  1. Cook Quinoa and beets and set aside to cool.  Either make in the AM or the night before.
  2. Put the Quinoa, the red onion and the arugula in a large mix bowl.
  3. Take the dressing ingredients and blend in a Blender or high speed food processor.  Pour the dressing over the ingredients in the large bowl.
  4. Mix and arrange on a plate, arrange diced beets over the top and then put the walnuts and goat cheese over the top of the salad and serve.