Wednesday, April 24, 2013

The Garlic Survival Co. Quinoa Salad Recipe!

Garlic Survival Quinoa, Beet and Arugula Salad


Prep Time: 15 MinutesQuinoa, Beet and Arugula Salad

Cook Time: 20 Minutes

Total Time: 1 Hour 30 




  • 1/2 pound beets, peeled and sliced

  • 1 cup red quinoa

  • 2 cups water

  • 1/2 cup Garlic Survival Garlic Infused Oil

  • 1/2 cup red wine vinegar

  • 1 1/2 teaspoons white sugar

  • 1 teaspoon Garlic Survival Crushed Garlic

  • 1 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 2 green onions, sliced

  • 3 ounces arugula, chopped

  • 4 ounces goat or feta cheese, crumbled


  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 the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.

  2. 2. Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.

  3. 3. While the quinoa is cooking, whisk Garlic Survival Garlic Infused Oil  red wine vinegar, sugar, Garlic Survival Crushed Garlic, salt, and black pepper together in a large bowl.

  4. 4. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.

  5. 5. Stir green onions, arugula, goat or feta cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.


  1. I just saw this recipe and i tried the kale and quinoa salad, which was fantastic. I am going to give this one a try too. Thank you!

    1. Thanks! Let me know how it goes. Its a simple recipe but very delicious and nutricious.