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Quinoa, Beet, and Arugula Salad
- 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
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 26.9g|
|Saturated Fat 7.4g|
|Total Carbohydrate 25.6g|
|Dietary Fiber 3.8g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|