Recipe: Roasted Beet, Arugula and Quinoa Salad

Village Harvest Quinoa

Filed under:

AmericanEntréesHealthyQuick DishesQuinoaSaladSide DishesVegetarian

Recipe: Roasted Beet, Arugula and Quinoa Salad

Ingredients

  • 4 cups arugula
  • 2 cups Village Harvest Frozen Quinoa, heated to room temperature
  • 2 med. beets, roasted and diced
  • 1/2 cup orange segments
  • 3 Tbsp. diced red onion
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. olive oil
  • 2 Tbsp. crumbled feta cheese

Instructions

  • Combine arugula, quinoa, beets, oranges and red onion in a mixing bowl. Toss with vinegar and olive oil and season with salt and pepper to taste. Sprinkle with feta cheese and serve.

Quick notes

Nutritional Analysis Per Serving: Calories 220, Fat 10g, Cholesterol 5mg, Sodium 85mg, Carbohydrate 29g, Fiber 4g, Protein 5g, Calories from fat 39%

Cooking time: 10 minute(s)

Number of servings (yield): 4

Calories: 220

Fat: 10g

Protein: 5g