This entree salad is my new obsession. The beet, quinoa and arugula salad is a perfect bed for a juicy, tender steak. Topping it with goat cheese adds a creamy delicious flavour that I crave. With only a 30 minute prep and cook time this is an ideal weeknight meal. Give this recipe a whirl, I promise you won't be disappointed.
1 cup uncooked quinoa, cooked
3 boiled beets, cubed
3 cups arugula
1/2 cucumber, cut into half moons
1/4 cup goat cheese, crumbled
1/4 lemon, juiced
1 tablespoon olive oil
1 teaspoon honey
salt & pepper to taste
1 large new york stripling steak, seasoned with salt & pepper and grilled until medium rare (after cooked allow to sit for 5 minutes before slicing thinly)
In a salad bowl toss cooked quinoa, cubed beets, arugula and cucumber.
In a small separate bowl mix lemon juice, olive oil, honey, salt & pepper. Toss with salad.
Place two large scoops of salad on a plate, top with slices of steak and crumbled goat cheese.
Makes 4 servings.