To make quinoa, beet and arugula salad, steam 1/2 pound of peeled and sliced beets until they are tender. In a separate bowl, mix 1/2 cup of olive oil, 1/2 cup of red wine vinegar, 1 1/2 teaspoons of white sugar and 1 clove of crushed garlic. Add 1 teaspoon of salt and 1/4 teaspoon of ground black pepper to the mixture.
Cook 1 cup of red quinoa with 2 cups of water over medium heat until the liquid has been absorbed. Add half of the olive oil mixture to the quinoa immediately after removing it from the heat, and mix it well. Cover and refrigerate the quinoa for one hour, then add 2 sliced green onions, the steamed beets, 3 ounces of chopped arugula, 5 ounces of crumbled goat cheese and the remaining dressing to the cooled quinoa mixture. Mix the salad before serving it.
To prepare breakfast zinger juice, press 2 peeled, seeded and quartered lemons, 2 chopped carrots, 2 quartered apples and 2 chopped beets through a juicer. Pour the juice into a large glass, and serve immediately.Learn more about Vegetables