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| Last Night -- Ready to go in the Fridge |
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| Outside the jar -- Yum! |
Here was the original recipe: link
Fiesta Quinoa Jar Salad
Makes 2 Servings in a 32oz (1 Quart) Mason Jar
Salad Ingredients:
- 1/2 Cup Uncooked Quinoa
- 1/2 Cup Corn (I cooked some frozen corn)
- 1/2 Cup Black Beans (from a can, rinsed)
- 1/2 Cherry Tomatoes -- Whole
- 2 TBS chopped Jalapeno
- 2 (or more) cups of Baby Spinach
Dressing Ingredients (for 1 jar):
- 1 tsp olive oil
- 1 tsp white wine vinegar
- 1 tsp taco seasoning
- pinch of sea salt
Directions:
- Cook the quinoa according to your package's directions and make sure that you rinse the quinoa in a mesh strainer for 60 seconds under cool water to remove the bitter residue on the outside. Here is how I cooked mine: Mix 1/2 cup of rinsed quinoa and 1 cup of water in a a small pot and bring to a boil. Reduce heat to a simmer and cover and let it cook for 10 minutes (or until all the water is absorbed). Once its all absorbed, fluff with a fork and let cool.
- While the quinoa is cooling, mix the dressing ingredients in the bottom of both jars.
- Once the quinoa is cool, put 1/2 cup of cooked quinoa in the each jar and mix so that the dressing is distributed evenly.
- Next, layer the jalapeno peppers, corn, and beans on top of the quinoa. Make sure these ingredients are pretty dry to avoid adding to much moisture to the salad. Then add the whole cherry tomatoes. Last add about 1 cup of baby spinach (I'm not sure exactly how much I used, I just filled the rest of jar. Put the lid on and place in the fridge! Layering the salads this way helps to keep the spinach from getting soggy for a few days.
