Beet, Arugula, and Red Quinoa Salad

Beet Arugula and Red Quinoa Salad Beet, Arugula, and Red Quinoa SaladBeet, Arugula, and Red Quinoa Salad

Ya know what, I just wanted to write about my Beet, Arugula, and Red Quinoa Salad but instead I had to go for a run and am now sitting here with soaking wet feet.  I was just out in my yard after taking the kids to school and I looked down at my phone and looked up and my dogs were gone.  Seriously, in that amount of time.  So I did the thing I do every time this happens and in a split second automatically went through the list of pros and cons of owning two small yappy dogs and came up with the same results I do every time: 1)  They are my responsibility and they are now at this moment probably annoying the hell out of some other innocent neighbor by yapping at them in their yard; 2) The kids will be very upset if they come home from school and we no longer have dogs; 3) Ah okay, deep down I do love them because they are innocent and sometimes sweet and I have owned them since they were babies.  So I ran across  a few lawns of soaking wet grass and found them down the street, over a few more houses, barking at a man who was probably about 70 years old out smoking a cigarette by his garage at 8:00am.  So I herded them back home and here I am.  Now I can write about beets and arugula and red quinoa and you know what, this salad is packed with so many nutrients, I might eat some for breakfast and change the course of my day into positive goodness.

Beets2 Beet, Arugula, and Red Quinoa SaladThis could make a great day….Did you know beets were used as an aphrodisiac by the Romans?  They are a natural Viagra because they have an abundance of the mineral Boron which is directly related to the production of sex hormones.  Just a little interesting tidbit for you.  And if that wasn’t enough to get you to go out and get some beets today, just look at them.  Beets are so cool looking.  The color alone is just fabulous.

Beet Single Beet, Arugula, and Red Quinoa SaladHow about some red quinoa?  Did you know red quinoa was a staple of the ancient Incan civilization? I think it’s a good thing to look back at what people ate long before all of the food tampering and food creating that has evolved.  With red quinoa we can go for what was used in an ancient civilization before all of this corporate food madness.   It is rich in magnesium, manganese, copper, iron and phosphorous.  It has the highest protein content of any grain and it is high in the essential amino acid lysine.

Red Quinoa Beet, Arugula, and Red Quinoa SaladHere are some of the other ingredients.

Beet salad ingredients Beet, Arugula, and Red Quinoa SaladTry it, it will make you feel good!

Beet Arugula and Red Quinoa Salad Beet, Arugula, and Red Quinoa Salad

Recipe from

Beet, Arugula, and Red Quinoa Salad

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 35 minutes

Yield: 6


  • 1/2 pound beets, peeled and sliced
  • 1 cup red quinoa
  • 2 cups water
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 1/2 teaspoons white sugar
  • 1 clove garlic, crushed
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 green onions, sliced
  • 3 ounces arugula, chopped
  • 5 ounces goat cheese, crumbled


  1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
  2. Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
  3. While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
  4. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
  5. Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.


  1. The colors make me want to make it. The red quinoa grain just shouts the autumn leaves!
    Do you think it will taste as good with organic stevia? Perhaps with 1/2 the amount as compared to

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