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.
Prepare quinoa according to package instructions.
While the quinoa is cooking, whisk olive oil, vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
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.
Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Nutrition
Nutrition Facts
Quinoa, Beet and Arugula Salad Recipe
Serving Size
1 cup
Amount per Serving
Calories
198
% Daily Value*
Fat
7
g
11
%
Carbohydrates
25
g
8
%
Fiber
4
g
17
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.