Quinoa Salad with Melon and Beets

Quinoa—the backbone here—cut from one cup to three-quarters. Water adjusts a bit to keep cooking texture steady. Fewer beets, smaller quantity to thin the earthiness. Watermelon down one half cup, arugula lowers to balance the sweetness. Olive oil reduced slightly to two tablespoons, smoother dressing finish. Feta replaces cheese of goat with a salty crumble twist. Vinegar trims two tablespoons to avoid overpowering. Salt and pepper held to taste. These sizes temper the original, easier to balance in a smaller bowl without lost flavors. The beet and watermelon quantities are kept below original to keep freshness high and not make the salad too wet. Timing for quinoa extended by a few minutes to ensure fluff. Rest time also extended, helps moisture settle and cool effectively for easier toss. Feta swaps for goat soften the salty tang; an optional twist but changes the mood of the dish nicely.

Bring quinoa and water to a rolling boil before covering takes center. Simmer slightly longer than before, nearing 17 minutes rather than 15. Then a longer rest under lid, 7 minutes, lets steam finish cooking grains. Fluff carefully not to crush. Spread out if stickiness occurs, speeding coolness. Instead of blending ingredients all at once, first vinegar meets beets for flavor mingling. While quinoa cools. When assembling, olive oil introduces softly, followed by watermelon cubes, and finally arugula tossed lightly. Salt and pepper come late, to keep freshness alive. If cheese desired, crumble over just before serving, so it holds shape and flavor punch. Serve chilled or room temp—not warmed. This staggered approach balances moisture, flavor depth, and texture contrasts. Total time about 45 minutes. The mix of warm quinoa resting, beet-vinegar sit time, and final toss timing creates layers of flavors that pop distinctly but blend well. Skip any stirring until quinoa cooled to keep texture intact.