Directions:
- 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.
- 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.
- While the quinoa is cooking, whisk olive oil, red wine 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 Facts
| Amount Per 1 Serving | |||
| Calories | 404 Kcal (1691 kJ) | ||
| Calories from fat | 261.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.01g | 45% | |
|---|---|---|---|
| Cholesterol | 24.81mg | 8% | |
| Sodium | 507.93mg | 21% | |
| Potassium | 363.48mg | 8% | |
| Total Carbs | 24.04g | 8% | |
| Sugars | 4.22g | 17% | |
| Dietary Fiber | 3.51g | 14% | |
| Protein | 12.55g | 25% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 2.5mg | 14% | |
| Calcium | 266.2mg | 27% | |
| Amount Per 100 g | |||
| Calories | 177.42 Kcal (743 kJ) | ||
| Calories from fat | 114.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.74g | 45% | |
|---|---|---|---|
| Cholesterol | 10.89mg | 8% | |
| Sodium | 223.06mg | 21% | |
| Potassium | 159.62mg | 8% | |
| Total Carbs | 10.56g | 8% | |
| Sugars | 1.85g | 17% | |
| Dietary Fiber | 1.54g | 14% | |
| Protein | 5.51g | 25% | |
| Vitamin C | 2.1mg | 8% | |
| Iron | 1.1mg | 14% | |
| Calcium | 116.9mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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