Quinoa Beet Arugula Salad with Beans

myWholeLifeBy myWholeLife Team  , ,   , , ,

May 3, 2015

A powerhouse of protein and fibre to boost your energy and manage your weight. Quinoa and beans boosts satiety because of their high-quality protein and fibre content. Eating more protein can increase your metabolism, thereby increasing your ability to burn fat. Fibre helps slow the absorption of sugar by improving glycemic control.

  • Yields: 4 - 5 Cups


2 cup cooked quinoa

1 cup cooked white beans or chickpeas, rinsed & drained

2 medium beets, peeled and diced

4 cups arugula

ΒΌ cup extra virgin olive oil

1 garlic clove, minced

3 Tbls raw pine nuts

Sea salt and pepper

How To Cook Beans or Chickpeas (Makes 4 - 5 cups)

1 pound of beans or chickpeas, rinsed and picked over

1 tsp baking soda



1Preheat the oven to 400 F. Place the beets in the center of a large piece of tin foil, drizzle with olive oil and season with sea salt. Wrap the foil around the beets to enclose and place on a baking sheet; bake for 30 minutes or until done. To check for doneness, poke with a fork. Remove and allow to cool slightly.

2Whisk together lemon juice, zest, olive oil, garlic and sea salt and pepper in a bowl.

3Combine the arugula, beets, quinoa, white beans or Chickpeas and pine nuts and toss with the dressing.

Cooking Beans or Chickpeas

1Rinse and drain beans or chickpeas. Place in a bowl and cover with plenty of cold water and baking soda and allow to soak for 12 hours or overnight.

2Once soaked drain and rinse. Transfer to a large pot and cover with twice the amount of cold water. Bring to a boil, cover and allow to simmer for one hour or until cooked.

3Drain and allow to cool. Once cooked they can be stored in the fridge, covered for up to 3 days.