Quinoa, Beet and Arugula Salad

This delicious Quinoa, Beet and Arugula Salad Recipe not only tastes fantastic, it looks gorgeous and is very very healthy too!
Ingredients

•3 cups arugula, chopped

•1 cup quinoa, uncooked

•3-4 beets, peeled and sliced

•2 green onions, sliced

•1 T olive oil

•1/2 cup white balsamic vinegar

•2 tsp sugar

•3 cloves garlic, minced. 1/2 Lemon, juiced

•1 tsp salt

•1/2 tsp ground black pepper


•3 oz goat cheese, crumbled (or fat free feta)

Directions:

1. Pre-heat oven to 375 degrees.  Place beets on cookie sheet and roast for 45 min.  Set aside.
2. Prepare quinoa according to package instructions.
3. While the quinoa is cooking, whisk olive oil, vinegar, sugar, garlic, salt, lemon 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. Remove skin from beets, and slice them into quarters or wedges.
6. Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.