Prep these salads once and eat for the week! Make sure to firmly pack the spinach into each jar and they will stay fresh all week. Use extra spinach if necessary. A great use for leftover quinoa!

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:
Salad:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Line up 5 pint jars in an assembly line fashion.

  • 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.

Nutrition Facts

396 calories; protein 11g; carbohydrates 39.2g; fat 22.4g; cholesterol 11.1mg; sodium 219.9mg. Full Nutrition
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