Quinoa Beet and Arugula Salad

This hearty quinoa, beet and arugula salad is bursting with flavor.  Roasted beets, peppery arugula, salty feta, crunchy almonds and fluffy  quinoa come together with a basic olive oil vinaigrette for the ideal  springtime lunch.

Quinoa has a bitter outer coating called saponin, which can affect the  flavor of the grain once it’s cooked. Always rinse the quinoa under  running water in a fine-mesh sieve before you start cooking.

Ingredients – Quinoa  – Arugula – Beetroots  – Feta cheese  – Artichoke marinated – Almonds  – Olive oil – Honey – Salt and pepper  more in the link below

Step-by-Step

Follow our instructions for best results!

Cook quinoa according to package  instructions. Set cooked quinoa aside to drain remaining water.

1

Place beet slices in a bowl, add olive oil, honey, salt and pepper. Place beet slices on a lined baking sheet and roast at 400F  degrees for 30 minutes, flipping half way through. Set aside to cool.

2

Meanwhile mix salad dressing in a glass jar.

3

Toss arugula in a large bowl with a splash of oil and lemon juice.

4

Toss in remaining salad ingredients and salad dressing to combine. Top with extra feta cheese and sliced almonds. Serve.

5

For more healthy  and wholesome  recipes follow  gardeninthekitchen.com