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

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.

Quinoa, Melon, and Beet Salad

Categories

Ingredients

Quinoa

Salad

Preparation

Quinoa

Salad

Personal Note

To help you with this recipe

RICARDO 10-cup Digital Rice Cooker