Description

This Rainbow Quinoa Salad is packed with colorful, nutritious ingredients! Works perfect to make ahead in Mason jars for easy lunches.

Ingredients

Scale

2 cups cooked red quinoa
2 cups chopped pickled or regular cooked beets
1 cup pomegranate arils
4 ounces goat cheese
1/2 cup crushed or chopped pistachios
2 cups chopped Opal apples
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. 😀

Notes

I used a store-bought Champagne vinaigrette which was so, so delicious with all the salty-sweet-crunchiness in this salad. That being said, there are so many flavors and textures here that just a little olive oil and balsamic would be light and perfect.

Prep Time: 10 mins
Cook Time: 5 mins
Category: Lunch
Cuisine: American

Keywords: winter salad, quinoa salad, rainbow quinoa salad