Quinoa, Melon, and Beet Salad

Name: Quinoa, Melon, and Beet Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 3/4 cups (430 ml) water; 1 cup (250 ml) quinoa; 3 cups (750 ml) cooked beets, peeled and diced (6 beets, approximately); 3 tablespoons (45 ml) red wine vinegar; 3 cups (750 ml) diced watermelon; 2 cups (500 ml) coarsely chopped arugula; 3 tablespoons (45 ml) olive oil; 1/2 lb (225 g) fresh goat cheese, crumbled (optional); Salt and pepper

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Preparation 20 MIN

Cooking 20 MIN
Servings 6

Ingredients
Preparation

Ingredients

Quinoa

1 3/4 cups (430 ml) water
1 cup (250 ml) quinoa

Salad

3 cups (750 ml) cooked beets, peeled and diced (6 beets, approximately)
3 tablespoons (45 ml) red wine vinegar
3 cups (750 ml) diced watermelon
2 cups (500 ml) coarsely chopped arugula
3 tablespoons (45 ml) olive oil
1/2 lb (225 g) fresh goat cheese, crumbled (optional)
Salt and pepper

Preparation

Quinoa

In a saucepan, bring water and quinoa to a boil. Cover and simmer over low heat for about 15 minutes. Remove from heat and let rest for about 5 minutes. With a fork, gently stir quinoa. Let cool completely.

Salad

In a large bowl, combine beets and vinegar. Add quinoa and remaining ingredients, except for goat cheese. Season with salt and pepper. Serve and top with goat cheese, if desired.