Make-Ahead Spinach Salad in a Jar

Ingredients

5 (16 oz) pint jars

2 cups water

1 cup quinoa

3 tablespoons fresh squeezed orange juice

1 tablespoon white wine vinegar

¼ teaspoon grated orange zest

¼ teaspoon salt

¼ teaspoon curry powder

⅛ teaspoon black pepper

¼ cup light olive oil

⅔ cup dried cherries

½ cup crumbled goat cheese

5 cups tightly packed fresh spinach

5 tablespoons chopped walnuts

Directions

Step 1

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Allow to cool.

Step 2

Whisk orange juice, vinegar, orange zest, salt, curry powder, and pepper together in a small bowl. Slowly drizzle in olive oil, whisking continuously until well blended.

Step 3

Line up 5 pint jars in an assembly line fashion.

Step 4

Place 1 1/2 tablespoons of dressing into the bottom of each jar. Place 1/2 cup cooked quinoa into each jar, and top with 2 tablespoons cherries. Add 1 1/2 tablespoons goat cheese on top of the cherries. Top with 1 cup of spinach per jar and pack down tightly to remove air pockets; jars should be filled to the top. Finish each jar with 1 tablespoon walnuts. Cover jars and refrigerate until ready to eat.

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