Beet, Feta Cheese, and Quinoa Salad

Ingredients

• ½ pound beets, peeled and sliced
• 1 cup white quinoa
• 2 cups water
• ½ cup olive oil
• ½ cup red wine vinegar
• 1 ½ teaspoons white sugar
• 1 clove garlic, crushed
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 green onions, sliced
• 3 ounces arugula, chopped
• 5 ounces feta cheese, crumbled

Directions

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.
2. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
3. Bring quinoa and 2 cups water a saucepan over high heat.
4. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
5. On the side: whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
6. 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.
7. Stir green onions, arugula, feta cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.