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