Servings: 2

6 cups Arugula 6 cups Arugula
3/4 cup dry Quinoa, cooked according to directions and cooled ¾ cup dry Quinoa, cooked according to directions and cooled
6 to 8 beets (cooked in oven for 30 to 40 minutes @ 350 degrees and cooled)  To make it even easier, you can buy cooked beets in most produce sections. 6 to 8 beets (cooked in oven for 30 to 40 minutes @ 350 degrees and cooled)  To make it even easier, you can buy cooked beets in most produce sections.
1/2 cup raw walnuts ½ cup raw walnuts
1/3 cup red onion, chopped ⅓ cup red onion, chopped
Two Tbs Goat Feta Cheese Two Tbs Goat Feta Cheese
 
Dressing Dressing
1/3 cup Red Wine Vinegar ⅓ cup Red Wine Vinegar
1/2 cup Extra Virgin Olive Oil ½ cup Extra Virgin Olive Oil
2 cloves fresh garlic 2 cloves fresh garlic
1 tsp Dijon Mustard 1 tsp Dijon Mustard
One TBS Organic Agave/Stevia Blend (like Whole Earth's) or Maple Syrup/Organic Agave One TBS Organic Agave/Stevia Blend (like Whole Earth's) or Maple Syrup/Organic Agave
1 tsp salt 1 tsp salt
1/2 tsp pepper ½ tsp pepper

Cook Quinoa and beets and set aside to cool.  Either make in the AM or the night before.
Put the Quinoa, the red onion and the arugula in a large mix bowl.
Take the dressing ingredients and blend in a Blender or high speed food processor.  Pour the dressing over the ingredients in the large bowl.
Mix and arrange on a plate, arrange diced beets over the top and then put the walnuts and goat cheese over the top of the salad and serve.