Beet & Quinoa Salad With Walnuts & Goat Cheese

By shauna

Ingredients

• Walnut Dressing:
• 1 C. Cooked Quinoa
• 1 1/2 C. Beets, roasted, peeled & diced
• 4 C. Arugula
• Crumbled Goat Cheese
• Toasted Walnuts
• 1 Shallot, finely diced
• 1/4 C. Walnut Oil
• 2 Tbsp. Olive Oil
• 1 Tbsp. Red Wine Vinegar
• 1 tsp. Dijon Mustard
• 1 Tbsp. Maple Syrup
• Sea Salt & Freshly Ground Black Pepper

Preparation

Step 1

In a sm. bowl, add the shallot, red wine vinegar, dijon, salt, pepper & maple syrup. Stir to combine & slowly whisk in the oils. Toss the quinoa with the beets in a sm. bowl. Drizzle a little of the dressing onto this mixture & toss. In a lg. bowl, add the arugula & toss with the remainder of the dressing. Lay the arugula on a plate & top with the beets & quinoa. Top with toasted walnuts & goat cheese.