INGREDIENTS
•
1/2 pound beets, peeled and sliced
•
1 cup red quinoa
•
2 cups water
•
1/2 cup olive oil
•
1/2 cup red wine vinegar
•
1 1/2 teaspoons white sugar
•
1 clove garlic, crushed
•
1 teaspoon salt
•
1/4 teaspoon ground black pepper
•
2 green onions, sliced
•
3 ounces arugula, chopped
•
5 ounces goat cheese, crumbled