RED QUINOA SALAD WITH BEETS AND ARUGULA

SERVES 4 TO 6
Quinoa comes in several colors (creamy white, pink, orange, red, purple and black, for instance). For a pretty look, use red quinoa, if available, in this salad to match the beets.
3 medium beets, trimmed, peeled and cut into
    small chunks
- Olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
¾ cup red quinoa, thoroughly rinsed

Dressing

4 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 large clove garlic, peeled and crushed
1 teaspoon Dijon mustard
¾ teaspoon salt
- Freshly ground black pepper, to taste
1 cup cherry tomatoes, halved
4-5 ounces baby arugula, trimmed
5 ounces goat’s feta cheese or dairy-free cheese replacement, optional
¼ cup small basil leaves
1. Preheat oven to 400 degrees.
2. Place beets in a shallow ovenproof dish lined with parchment paper and drizzle with olive oil. Toss to coat with oil and season with salt and freshly ground black pepper. Bake beets in preheated oven for about 45 minutes or until just tender when pierced with a skewer. Cool.
3. Cook quinoa in plenty of gently boiling water for about 12 to 15 minutes or until it softens (organic quinoa may take a few minutes longer). Tip quinoa into a fine sieve, making several steam holes in it with a skewer, and let it drain.
4. To make dressing, whisk extra-virgin oil, lemon juice, garlic and mustard together in a large bowl with ¾ teaspoon salt and plenty of black pepper.
5. Add quinoa to dressing and toss to coat. Add baked beets and cherry tomatoes. Toss lightly. Add arugula and toss again. Top with crumbled feta, if using, and basil leaves. Serve immediately.

Each serving contains 254 calories, 16g total fat, 5g saturated fat, 0g trans fat, 21mg cholesterol, 611mg sodium, 21g carbohydrate, 3g fiber, 8g protein.

TIP If fresh beets aren’t available, canned beets may be used instead.