Quinoa, Beet and Arugula Salad Recipe


This delicious Quinoa, Beet and Arugula Salad Recipe not only tastes fantastic, it’s just 5 Points + per serving. It makes a wonderful idea for a unique side dish recipe that is Weight Watchers friendly.


  • 3 cups arugula, chopped
  • 1 cup quinoa, uncooked
  • 3-4 beets, peeled and sliced
  • 2 green onions, sliced
  • 1 tbsp olive oil
  • 1/2 cup white balsamic vinegar
  • 2 tsp sugar
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 3 oz goat cheese, crumbled


  1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
  2. Prepare quinoa according to package instructions.
  3. While the quinoa is cooking, whisk olive oil, vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
  4. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
  5. Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: USA (General)

Entire recipe makes 6 servings
Serving size is about 1 cup
Each serving = 5 Points +

PER SERVING: 198 calories; 7g fat; 25g carbohydrates; 7g protein; 4g fiber

Read more: http://www.laaloosh.com/2012/04/25/quinoa-beet-arugula-salad-recipe/#ixzz1tSRUJ1ai

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