Lunch Recipe | Winter Rainbow Quinoa Salad By pinchofyum.com
This Rainbow Quinoa Salad is packed with colorful, nutritious ingredients! Works perfect to make ahead in Mason jars for easy lunches.#lunchrecipe #recipe #foodrecipes
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 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) etc
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. 😀
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