• Liisa Lee

Fall Beet, Arugula and Warm Quinoa Salad with Honey Chèvre.

Updated: Oct 8

I love warm/cold salads, and this is a great meal for that Summer to Fall transition.


Super simple. It just takes prepping the rice and quinoa ahead of time.

Dressed with just salt, olive oil and balsamic glaze, it's doesn't get easier than that.

Did I mention this was a little addicting?

It is.

The Honey Chèvre is ridiculously good.

Let's throw this together.











prep time: 20 minutes. serves: 4

Ingredients:


1 cup Basmati rice - (cooked yields 3 cups)

1 1/2 cups water to cook

1 cup Quinoa -

1 3/4 cups water or chicken stock to cook

Arugula

8 oz beets - cooked and cubed ( 1 package from Trader Joes)

1 5 oz package Chèvre with Honey - Trader Joes, or your fave brand

1/2 cup roasted pistachios

Dressing: salt, olive oil, balsamic glaze, to taste


Directions:

  • Cook the rice and quinoa separately, then combine and toss together in a large bowl.

  • set aside. I season mine with salt or broth, and a bit of butter. Go crazy with herbs or spices that you like. The seasoning in the grains goes far to add to the satisfying bite of this salad.

  • (You know the drill. Add water and grains to a sauce pot, add optional seasonings you like, cover and bring to a boil, then reduce heat to low, to simmer for 15. Fluff with a fork)


To assemble:

  • add 1/2 cup of rice/quinoa mix to a bowl

  • add a handful of arugula,

  • sprinkle beets on top,

  • drizzle with olive oil, then salt

  • crumble goat cheese on top and divide among 4 servings

  • drizzle balsamic glaze over each serving

  • sprinkle with pistachios

  • and serve.





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