Beet, Quinoa, Goat Cheese and Arugula Salad
Makes four equal dinner portions
- 5 medium sized beets
- 1 green bell pepper
- 1/4 lb soft goat cheese
- 1 1/4 cup dry quinoa
- 4 large handfulls arugula
- 1 lime (for juice)
Preheat oven to 425 degrees. Peel beets and chop off ends; place on tinfoil and drizzle with olive oil, pinch of salt and pepper. Wrap beets snugly in tinfoil and place in oven. Cook quinoa as directed on box (2 parts water, 1 part quinoa, bring to a boil and simmer for ~10 minutes) and set aside. Chop pepper into small chunks.
Once beets are tender (about an hour, depending on how big they are), remove from oven and cut into small chunks. Add quinoa to Tupperware or bowls, top with beets and peppers, and sprinkle lime juice atop. Mix together. Add goat cheese chunks to each portion, top with arugula and mix together again. Enjoy!