Quinoa, Asparagus, and Feta Salad

Ingredients

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• ½ pound beets, peeled and sliced
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• 2 cups water
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• 1 cup red quinoa
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• ½ cup olive oil
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• ½ cup red wine vinegar
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• 1 ½ teaspoons white sugar
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• 1 clove garlic, crushed
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• 1 teaspoon salt
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• ¼ teaspoon ground black pepper
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• 5 ounces goat cheese, crumbled
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• 3 ounces arugula, chopped
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• 2 green onions, sliced
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Instructions

1. 1
   Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; cover pan and bring water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
2. 2
   Place 2 cups water and quinoa in a saucepan; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, about 15 minutes.
3. 3
   Meanwhile, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
4. 4
   Remove quinoa from heat, then immediately add 1/2 of the vinegar dressing while fluffing quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
5. 5
   Stir goats cheese, arugula, green onions, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.