Winter Rainbow Quinoa Salad from PinchofYum.com
Salad in winter can be bright, exciting and healthy! This easy, lovely dish makes a splash for a potluck, special occasion or another night at home. The pomegranate pops; the apples and beets are sweet and the quinoa and spinach serve up protein in a colorful, appealing way. Enjoy!
- 2 cups red quinoa, cooked
- 2 cups beets, cooked & chopped (pickled are OK)
- 1 cup pomegranate arils
- 4 oz. feta cheese
- 1/2 cup pistachios, chopped
- 2 cups apples, chopped (Opal don't turn brown)
- 2 cups fresh spinach, torn (or spinach mix)
- 1/2 cup green onions, chopped
- your favorite light dressing
- dried cranberries, handful
Boil cleaned beets till fork tender. This takes about 40 minutes. Peel and cut in bite-size pieces. This can be done a day ahead and stored in a little vinaigrette.
Cook quinoa. To get just 2 cups, use 2/3 cup quinoa and 1 2/3 cups water. In my rice cooker, it takes 19 minutes. Also can be done ahead.
Score pomegranate and pull sections apart to peel away the red arils. Once again, you can peel and store these too.
Mix everything together, saving some pistachios, feta for the top with a handful of dried cranberries if you like.
The original recipe from Pinch of Yum suggests this would be a wonderful salad to layer in Mason jars and refrigerated 4-5 days. What a neat idea for a picnic. For layering instructions, head to the link.