Quinoa, Melon, and Beet Salad

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