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!
Ingredients
- 5 pints jars , 16 oz
- 2 cups water
- 1 cup quinoa
Instructions
-
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.
-
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.
-
3
Line up 5 pint jars in an assembly line fashion.
-
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore African Recipes
Watermelon Goat Cheese Salad
This watermelon goat cheese salad with greens and crunchy hazelnuts is sweet, salty, and delicious.
Oxtail Soup with Vegetables
A Christmas Eve tradition. Very good with some great bread, biscuits, or cornbread. Even better as leftovers, as the flavors meld more each day!
Birria Recipe
This birria recipe is a Mexican stew made with blended chile peppers simmered with beef stew meat. Very delicious! Serve with cilantro, lime, and chopped onion as condiments and Mexican rice or beans as side dishes.