Winter Rainbow Quinoa Salad
Ingredients
- 2 cups 2 cups cooked red quinoa
- 2 cups 2 cups chopped pickled or regular cooked beets
- 1 cup 1 cup pomegranate arils
- 4 ounces 4 ounces goat cheese
- 1/2 cup 1/2 cup crushed or chopped pistachios
- 2 cups 2 cups chopped Opal apples
- 2 cups 2 cups chopped fresh baby spinach
- a handful of green onions or fresh herbs if you want
- dressing of choice (see notes)
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Instructions
- For Mason jar salads, layer in order: 1/2 cup quinoa, 1/2 cup beets, 1/4 cup pomegranate arils, 1 ounce goat cheese, 2 tablespoons pistachios, herbs, 1/2 cup apples, and 1/2 cup spinach. Store in the fridge for as long as 4-5 days. When ready to serve, toss with the dressing.
- If not making in Mason jars, toss everything together and serve immediately. I also recommend saving some pomegranate arils, crushed pistachios, and crumbled goat cheese to make it look pretty on top. 😀
Source
Original recipe: View Original