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Spinach, Radish, and Quinoa Jar Salad

Makes 1 serving

1/4 cup uncooked quinoa
1/2 cup water
2-3 Tbsp Blueberry Vinaigrette (see recipe)
1/3 cup cucumber chunks
1/3 cup diced vine-ripened tomatoes
1/3 cup fresh peas (or substitute sugar snap peas)
1/2 cup thinly sliced radishes
2 cups spinach leaves

Rinse the quinoa throughly under running water. Place in a small saucepan with the water and bring to a boil over high heat. Reduce the heat to a simmer and cook, covered, for 15 minutes, until the water has been absorbed. Let the quinoa cool before adding it to the salad.

Layer the ingredients in a quart-size jar, starting with the vinaigrette dressing and continuing with the cucumbers, tomatoes, peas and radishes. Add the cooled quinoa and finish with the spinach greens. Seal and refrigerate until ready to use.

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Gillian Gunson