Winter Rainbow Quinoa Salad

• cooked red quinoa↗2 cup
• chopped pickled or regular cooked beets2 cup
• pomegranate arils↗1 cup
• goat cheese↗4 ounce
• crushed or chopped pistachios0.5 cup
• chopped Opal apples2 cup
• chopped fresh baby spinach2 cup
• a handful of green onions or fresh herbs if you want
• dressing of choice (see notes)

Step-by-step instructions

1. 1

   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.

2. 2

   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. 😀