Arugula-Quinoa Salad with Oranges and Beets
Ingredients
- 1 cup quinoa
- ¼ cup Champagne vinaigrette
- ¼ tsp salt
- ¼ cup chopped walnuts
- ½ (5-oz) pkg baby arugula
- ½ (8-oz) pkg cooked cubed red beets (such as Straight From the Root)
- ½ cup thinly sliced red onion
- 2 oranges, peeled and sectioned
- ¼ cup crumbled goat cheese
Instructions
- Cook quinoa according to package directions. Toss hot cooked quinoa with vinaigrette and salt; let stand 10 minutes.
- Meanwhile, toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant. Stir nuts and remaining ingredients into quinoa.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
458
|
458
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 13 | 13 |
| Carb (g) | 57 | 57 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 529 | 529 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
