Quinoa, Beet, and Arugula Salad

Ingredients

1 cup red quinoa,
rinsed and drained
2 cups water
1/2 cup olive oil
1/2 cup red wine vinegar
11/2 tsp. sugar
1 clove garlic, crushed
1 tsp. salt
1/4 tsp. black pepper
2 green onions, sliced
1 (8.8-oz.) pkg. cooked, peeled
red or golden beets (such as
Love Beets), sliced 1/4 inch thick
4 oz. goat cheese, crumbled
4 cups arugula, torn or
coarsely chopped

1. Bring quinoa and 2 cups water to a boil in a small saucepan over high heat. Reduce heat to medium-low; simmer, covered, until quinoa is tender and water is absorbed, about 15 minutes.
2. Meanwhile, whisk together oil, vinegar, sugar, garlic, salt, and pepper in a large bowl.
3. Add half of dressing to cooked quinoa, fluff with a fork, and spread out on a baking sheet. Chill until cool, about 10 minutes.
4. Toss cooled quinoa with remaining dressing. Fold in green onions, beets, and half of goat cheese. (Salad can be made to this point and chilled, covered, up to 3 days.) Toss gently with arugula and top with remaining goat cheese just before serving.