Quinoa, Melon, and Beet Salad
Quinoa, Melon, and Beet Salad
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
Instructions
- 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.
Quinoa, Melon, and Beet Salad