Make ahead, portable, rainbow lunches are convenient to have ready and waiting. As most salads are, this one is very customizable. Choose vegetables and a dressing that pleases your palate. Recipe yields 4 medium salads.

 

Ingredients

1 cup uncooked quinoa, white or brown

1-pint grape tomatoes, halved

1 cup spinach

1 medium cucumber sliced and quartered

Freshly ground black pepper, to taste

Basil leaves

 

 

Dressing

¼ cup olive oil
¼ cup lemon juice (from 2 to 3 lemons)
1 tablespoon red wine vinegar
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt

 

Directions

In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.

 

Cook quinoa according to package directions. While quinoa is cooking, chop cucumbers and cut tomatoes in half. Once the quinoa is mostly cool, mix with well with 1-2 tablespoons of dressing. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary

 

Mason jar salad assembly tips: Add an additional tablespoon of dressing on the bottom, so it stays separate from the greens. To the next layer add the dressed quinoa. Then add the heartier, heavier ingredients: the tomatoes and cucumbers. Lastly, greens and garnishes go on top. Refrigerate for later. When ready to eat, flip the jar over and shake to mix dressing and ingredients. Flip jar back over, open and enjoy.

Other ideas for mason jar salad ingredients:
Canned beans (chickpeas, black beans, kidney beans, white beans)

Jarred roasted bell peppers, preferably organic

Chopped bell pepper, celery or carrots

Pitted olives

Nuts

Cheese

Salsa

Hummus

Pesto