Quinoa, Beet, and Arugula Salad
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; cover pan and bring water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10...
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Cooking tools:
- Steamer basket
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Fork
- Stove
- Refrigerator
- Measuring cup
- Chef's knife
- Cutting board
- Serving bowl
- Measuring spoon
Ingredients
- Beets, peeled and sliced - ½ pound
- Water - 2 cups
- Red quinoa - 1 cup
- Olive oil - ½ cup
- Red wine vinegar - ½ cup
- White sugar - 1 ½ teaspoons
- Garlic, crushed - 1 clove
- Salt - 1 teaspoon
- Ground black pepper - ¼ teaspoon
- Goat cheese, crumbled - 5 ounces
- Arugula, chopped - 3 ounces
- Green onions, sliced - 2
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