Rainbow Quinoa Salad
You'll barely notice that this colorful salad is chock-full of nutritional superstars (hello, beets and spinach), thanks to flavorful toppings like goat cheese, pomegranates and pistachios.
Serves: 4
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 apples
2 cups chopped fresh baby spinach
Green onions or fresh herbs to taste (optional)
Dressing of choice
Directions:
Combine quinoa, beets, pomegranate arils, goat cheese, pistachios, herbs, apples and spinach. Serve immediately, or store in the fridge for up to five days. When you're ready to serve, toss with your favorite vinaigrette.
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