This salad is just bursting with flavours – earthy beets, fresh citrus and peppery arugula! The beets give the quinoa a beautiful red hue! Add feta cheese for an extra hint of creaminess.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 cups arugula
• 4-5 cooked beets (about 1 lb)*
• 1 orange
• Optional: feta cheese

Dressing

• 2 T olive oil
• 2 T red or white wine vinegar
• 1/2 tsp sugar
• salt and pepper to taste

*You can roast, steam or boil beets. Or use packaged, pre-cooked beets.

Instructions

1. Rinse quinoa. Place quinoa and water in a small saucepan on high heat. Bring to boil, then reduce heat to medium-low and cover. Cook for about 10-12 minutes or until the liquid is absorbed. Fluff with a fork and allow to cool.
2. In a small bowl, whisk together olive oil, vinegar, sugar, salt and pepper.
3. Peel and dice beets. Peel orange and remove white pith. Cut each orange segment into thirds or quarters.

4. In a large serving bowl, combine quinoa and arugula. Gently mix in beets and orange segments. Add dressing and toss lightly. Optional: Sprinkle feta cheese over salad before serving.

   Makes 6 servings