Ingredients
Ingredients:
1 c. red quinoa
3 c. water, for boiling
2 c. beets, cut in wedges
3 T. olive oil, plus 1/2 c.
2 c. sugar snap peas, trimmed and vein removed
1 c. fresh baby arugula leaves, clean and dry
1/2 c. goat cheese, crumbled or cut into small pieces
1/4 c. Dijon mustard
2 T. white wine vinegar
1/4 c. chives, sliced
1 pinch salt, to taste
1 pinch pepper, to taste
Preparation
Preheat oven to 400 degrees F. Toss beets with 3 T. of olive oil and spread out evenly on baking sheet. Roast until tender and caramelized, about 35 to 40 minutes. Remove and set aside. In the meantime for the quinoa bring water to a boil and add quinoa, cook until tender and fluffy about 15 minutes. To assemble salad combine quinoa, beets, sugar snap peas, baby arugula and goat cheese in a large bowl. For the dressing in a small bowl combine Dijon mustard, vinegar, chives, salt and pepper. Slowly drizzle in oil while whisking for dressing to emulsify. Add dressing to salad and toss gently to coat and distribute evenly.
