I had a similar version of this salad at a True Food restaurant in Scottsdale, Arizona. My honey claims I was humming the entire time I was indulging in this fantastic blend of food and flavors! I dreamed about this salad for several months before I decided to try my hand at it. Recently I purchased some black quinoa, so this was the base of this recipe.
This is what it looks like before you cook it.
This is what it looks like after it is cooked.
Rinse the quinoa thoroughly and drain. Add one cup of quinoa to 1 1/2 c. water (or stock of choice) in a saucepan. Bring to boil, then reduce heat and let simmer until all the water has been absorbed. Fluff with fork.
While the quinoa is cooking, wash the beets. I used both red and yellow organic beets for some color contrast. (I can’t tell the difference in the taste between the two colors.) Leave the stems on and rub with olive oil and roast in 400 degree oven for 35-40 minutes or until beets are tender. Place under cold running water and rub the skins off and cut off stems. (be careful as beet juice stains!)
This is how they looked after roasting.
Their looks improve, wouldn’t you agree?
Dice beets into bite size pieces. Toss beets, quinoa, blanched almonds and arugula with a mixture of olive oil, fresh lemon juice and salt and pepper.
The peppery zing of the arugula marry very well with the sweetness of the beets and the perfect crunch of the almonds! Quinoa is the grain highest in protein, so this dish has a good balance of protein, carbs and a healthy fat!
Roasted Beets, Quinoa and Arugula Salad
1 c. dry quinoa, cooked according to package directions
6-8 small beets, roasted, peeled and diced
3 c. fresh arugula
1/2 c. blanched almonds
1/4 c. olive oil
1/4 c. fresh squeezed lemon juice
Salt & Pepper to taste
Toss and serve immediately. If this would have been pomegranate season, I would have added some arils!