Apr 25 2012

Quinoa, Beet and Arugula Salad Recipe – 5 Points +


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Arugula, Beet and Quinoa Salad

Always on the lookout for new ways to incorporate quinoa into my Weight Watchers Recipes, I was thrilled to experiment with some beets that I received in my Farm Fresh to You package this week, and use up the leftover goat cheese I had on hand. The love child of all these delicious ingredients was this fantastic Quinoa, Beet and Arugula Salad Recipe, which was not only healthy and tasty, it was incredibly filling too. Each 1 cup serving is 5 Points +, making it an excellent idea for a unique Weight Watchers Salad Recipe idea. The combination of the sweet beets, nutty quinoa, peppery arugula and tart goat cheese was a real palate pleaser. I served this quinoa salad with some grilled chicken and Blueberry Mint Lemonade for a light and fresh, yet satisfying and healthy dinner.

Quinoa, Beet and Arugula Salad Recipe

This delicious Quinoa, Beet and Arugula Salad Recipe not only tastes fantastic, it’s just 5 Points + per serving. It makes a wonderful idea for a unique side dish recipe that is Weight Watchers friendly.

Ingredients

  • 3 cups arugula, chopped
  • 1 cup quinoa, uncooked
  • 3-4 beets, peeled and sliced
  • 2 green onions, sliced
  • 1 tbsp olive oil
  • 1/2 cup white balsamic vinegar
  • 2 tsp sugar
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 3 oz goat cheese, crumbled

Instructions

  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. Prepare quinoa according to package instructions.
  3. While the quinoa is cooking, whisk olive oil, 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.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: USA (General)

Entire recipe makes 6 servings
Serving size is about 1 cup
Each serving = 5 Points +

PER SERVING: 198 calories; 7g fat; 25g carbohydrates; 7g protein; 4g fiber

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This entry was posted by on Wednesday, April 25th, 2012 at 7:51 am and is filed under 5 Point, American, Healthy, Low Calorie, Salad, Side Dish, Vegetable, Vegetarian.

  • laaloosh

    To answer your question, most of my old recipes still have the old Points, but I am doing my best to convert them over time, however, it’s taking me a while to gather all of the nutritional information for them. You can tell whether the recipe has the old Points or the new PointsPlus by looking at the title. If it says “Points +”, it’s the new PointsPlus, and if it says ‘Point Total”, then it’s the old Points system. Everything after the 1st of the 2010 has Points + values, as well as nutritional stats. In order to figure out the new Points Plus values to all of those old recipes, you’ll have to calculate it based on the nutritional info of the ingredients you use. Hopefully I’ll get around to updating them soon!

    Thanks for reading!

  • http://www.facebook.com/profile.php?id=745507267 Anthea Goodman

    Hi there,

    I’ve just found this site on Pinterest and it looks good! I have one question, though… are your recipes pointed according to the old (pre-2011) plan or are they on the new Points Plus plan?? If it’s the latter, then I have a whole load of cooking to do cause these all look delivious!! Thanks!
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