Quinoa Arugula Salad with Beets, Peaches & Walnuts Tossed in a Pinot Noir Vinaigrette


I just tried quinoa for the first time last year. I don’t know why I was scared of it. So I just avoided it. But last year, I had the opportunity to try it at a luncheon. I loved it! It has such a nice nutty flavor. The flavor was completely unexpected, but I really liked it a lot. I also like that fact that it is a healthy grain and yet gluten-free.

I chose to make a beet salad with quinoa to make it hearty and beets are in season right now. Once you roast them, they are some tasty treats. I thought that a red wine vinaigrette was the perfect accompaniment to the beets.

I made this delicious salad for my Farm-to-Table Potluck. You can see all the recipes from that event here. 

Arugula-Peaches-Beets Salad

Quinoa Arugula Salad with Beets Peaches & Walnuts Tossed in a Pinot Noir Vinaigrette


  • 3 cups cooked quinoa
  • 2 cups washed arugula
  • 2 medium beets (I used 1 red and 1 yellow)
  • 2 peaches
  • 1/4 cup chopped walnuts
  • Pinot Noir Vinaigrette
  • 3/4 cup Pinot Noir
  • 1 1/2 tbsp runny honey
  • 1/4 cup olive oil
  • salt and pepper


  1. Cook quinoa according to package instructions
  2. Scrub beets, wrap in tinfoil and roast at 375 degrees until easily pierced with a fork for about 45 minutes.
  3. Once beets are cooked, remove from oven and let cool. Peel off skins and chop into 1? pieces.
  4. In a bowl add the quinoa, arugula, peaches, beets and walnuts. Add beets at the last minute or after you have tossed in vinaigrette or you will have a pink salad, unless that is what you are going for!
  5. Vinaigrette
  6. In a bowl whisk wine and honey. Slowly whisk in olive oil. Add salt and pepper to taste



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Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.

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