Quinoa, Beet, & Arugula Salad

Source: allrecipes.com

1/2 pound beets, peeled & diced
1 cup red quinoa (uncooked)
2 cups water
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 tsp white sugar
1 clove garlic, minced
1 tsp salt
1/4 tsp black pepper
2 green onions, sliced
3 oz. arugula, chopped
5 oz. goat cheese, crumbled

1. Steam or roast beets until crisp-tender.
2. Meanwhile, bring quinoa & water to boil in saucepan. Reduce heat, cover, & simmer until all water is absorbed, about 15 minutes.
3. Whisk together olive oil, red wine vinegar, sugar, garlic, salt, & pepper.
4. Remove quinoa from heat, then add half of the dressing while fluffing the quinoa with a fork.  Cover & refrigerate the quinoa until cool, at least 1 hour.
5. Stir green onions, arugula, goat cheese, beets, & remaining dressing into cooled quinoa. Toss lightly before serving.