Pinch of Yum · by Lindsay Ostrom★ 4.9
Winter Rainbow Quinoa Salad
NUTRITION · PER SERVING15M COOK
CAL 23%·PRO 35%
CARBS 62G54% OF CAL
9G FIBER1G ADDED27G INTRINSIC25G OTHER28G TOTAL SUGAR
FAT 18G36% OF CAL
6G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful quinoa salad packed with roasted beets, pomegranate, apples, goat cheese, and pistachios. Nutritious and bright, it assembles in minutes and makes excellent Mason jar lunches for the week.
mainamericansaladgrain bowlgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 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 Opal apples
- 2 cups chopped fresh baby spinach
- a handful of green onions or fresh herbs if you want
- dressing of choice (see notes)
At a glance
PER SERVING · TIME 15M
CAL 23%·PRO 35%
CARBS 62G54% OF CAL
9G FIBER1G ADDED27G INTRINSIC25G OTHER28G TOTAL SUGAR
FAT 18G36% OF CAL
6G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 539mg
- Total sugar
- 28g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1220mg
- Calcium
- 166mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 539MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.