Description
You’ll love this healthful and colorful rainbow salad in a jar. It’s incredibly versatile—you can use any veggies, grains, beans, and dressings you have on hand. Enjoy!
Ingredients
Scale
- ½ cup of cooked quinoa
- ½ cup of black olives
- ½ cup of red bell pepper, chopped
- ½ cup of purple cabbage, thinly sliced
- ½ cup of sweet corn from a can
- ½ cup of carrots, shredded
- 10–15 baby spinach leaves
- salad dressing of choice (recipe below)
Easy DIY Salad Dressing Recipe
- 2 tablespoons olive oil
- 1 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Instructions
Quinoa
- Cook quinoa the night before. You can make a big batch and store it in the fridge to use in meals throughout the week! In order to get the best fluffy quinoa, first, wash it with cold water through a sieve and then fry it a pan with a little bit of oil for 3 minutes. Then add the water and a pinch of salt. As soon as the boiling starts, lower the heat to medium and cover with a lid. Let it simmer for 10 minutes, and then take it off the heat and let it stay with the lid on for another 5 minutes. Take the lid off, fluff it up with a fork, and enjoy.
Assembling
- Assemble the layers in your jar as shown, with quinoa on the bottom, followed by chopped olives, chopped peppers, chopped cabbage, sweet corn, shredded carrots, and spinach on the top.
- The order is important, with the more moist and heavy ingredients on the bottom and the more delicate ingredients like the lettuce leaves on top so they don’t get soggy.
- It’s good to have a dressing to enjoy on your salad, but you’ll want to pack it in a separate container so your salad doesn’t get soggy.
Keywords: colorful, easy, lunch, no-waste, quinoa, salad