Acquire an unrivaled healthy glow this season with the colourful Rainbow Quinoa Salad.
Sporting a nutritious fusion of crunchy pistachios, bursting pomegranates and silky goat’s cheese on a fresh bed of spinach and quinoa, the glorious dish offers a light option to brighten your every occasion. With the juicy beetroots inspiring an additional bite of flavour, and the firm crispness of the opal apples surviving days without browning, this desirable rainbow salad is a playful delight to serve up this spring.

You Will Need:
(Serves 4)

2 cups cooked red quinoa

2 cups chopped pickles or regular cooked beetroot

1 cup pomegranate arils

4 ounces goat cheese

½ cup crushed or chopped pistachios

2 cups chopped opal apples

2 cups chopped fresh baby spinach

4 ounces goat cheese

A handful of green onions or fresh herbs

Dressing of choice – we recommend Champagne Vinaigrette for the ultimate finishing touch, but a simple olive oil or light balsamic would also complement the dish well


If making salad to store for a later date, layer in order: ½ cup quinoa, ½ cup beets, 1.2 cup pomegranate arils, 1 ounce goat cheese, 2 tablespoons pistachios, herbs, ½ cup apples, and ½ cup spinach. Store in fridge for as long as 4-5 days. When ready to serve, add the dressing of choice

If not making to store, toss everything together with the dressing and serve immediately.