Rainbow Quinoa Salad

We've been trying to eat at home more in January which has turned out really well so far! At the beginning of each week, I make a large batch of soup or a casserole for our work lunches and then in the evening we make a recipe for the blog, an old favorite like the Penne Arugula Salad with Penne and Sun-Dried Tomatoes that I'm obsessed with, or keep it simple with a great vegetarian meal from my monthly Trader Joe's stock. Now that we're focusing on eating at home more we've been on an apple kick and this recipe was a great use of them for something other than a snack. This salad is light on the greens and full of other great ingredients -- I highly recommend using pickled beets to add another layer of flavor.

Recipe from Pinch of Yum.

Ingredients:

-2 cups cooked red quinoa

-2 cups chopped pickled beets

-1 cup pomegranate arils

-4 ounces goat cheese

-1/2 cup chopped pistachios

-2 cups chopped Fuji apples

-2 cups chopped fresh baby spinach

-White wine vinaigrette (equal parts white wine vinegar + olive oil per salad)

Toss everything together and serve or layer the ingredients together and drizzle with the vinaigrette.