Winter Rainbow Quinoa Salad
This Rainbow Quinoa Salad is packed with colorful, nutritious ingredients! Works perfect to make ahead in Mason jars for easy lunches.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
4 servings
- 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)
Steps
-
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.
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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. 😀
Nutrition Facts (per serving)
Macronutrients
Calories47324% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 3.200
Per Serving
Rp 800/serving
🏠 Save ~Rp 6.400 compared to buying!
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| cooked red quinoa | 2 cups | - | - |
| chopped pickled or regular cooked beets | 2 cups | Rp 16.000/kg | Rp 3.200 |
| pomegranate arils | 1 cup | - | - |
| goat cheese | 4 ounces | - | - |
| crushed or chopped pistachios | 0.5 cup | - | - |
| chopped Opal apples | 2 cups | - | - |
| chopped fresh baby spinach | 2 cups | - | - |
| a handful of green onions or fresh herbs if you want | - | - | - |
| dressing of choice | - | - | - |
*Estimated market prices, may vary by region
Source: Pinch of Yum
by Lindsay Ostrom
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