Description
A vibrant and nutritious Winter Rainbow Quinoa Salad that bursts with flavors and textures. This colorful salad is a delightful mix of red quinoa, beets, apples, pomegranate, spinach, pistachios, and goat cheese, all tossed in a light champagne vinaigrette dressing. Perfect for a healthy and satisfying meal.
Ingredients
Units
Scale
Salad:
- 2 cups cooked red quinoa (or tricolor quinoa)
- 2 cups cooked or pickled beets, diced
- 1 cup pomegranate arils
- 2 cups chopped crisp apples (like Opal, Honeycrisp, or Pink Lady)
- 2 cups baby spinach, roughly chopped
- 1/2 cup chopped pistachios
- 4 oz crumbled goat cheese (or feta)
- Optional: fresh herbs like green onions or parsley, chopped
Dressing:
- 1/4 cup champagne vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Dressing: In a small bowl or jar, whisk together the vinaigrette ingredients until smooth and emulsified. Set aside.
- Salad: In a large bowl, combine quinoa, beets, pomegranate arils, chopped apples, spinach, pistachios, and goat cheese.
- Drizzle with the dressing and gently toss until everything is evenly coated.
- Taste and adjust seasoning as needed. Garnish with extra pomegranate arils, nuts, or cheese if desired.
- Serve immediately, or store in the fridge for up to 3 days.
Notes
- For meal prep: layer ingredients in mason jars (quinoa on bottom, spinach on top) and add dressing just before serving.
- To make it vegan, omit the cheese or use a plant-based alternative.
- Try roasted sweet potato or squash instead of beets for a different twist.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 470
- Sugar: 11 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 10 mg
