Salad in a Jar
by Julie GilbertA fun and easy way to prepare salads for several days is to create them in jars with the dressing on the bottom. Simply shake them up when ready to eat!
Quinoa and Roasted Sweet Potato
Rated 5.0 stars by 1 users
Category
Salad
Servings
4
Get creative by using other veggies, grains, seeds or nuts...
AuthorJulie Gilbert
Ingredients
- 1 1/2 cups quinoa cooked
- 2 cups sweet potato, cubed and roasted
- 1 red bell pepper, sliced
- 1 red onion, diced
- 2 cups black beans, rinsed and drained
- 1/3 cup pumpkin seeds
- 8 cups baby spinach
- 1/2 cup olive oil
- 4 Tablepoons balsamic vinegar
- 2 tsp Dijon mustard
- 2 tsp maple syrup
- 1/4 tsp salt and pepper to taste, to taste
Dressing
Directions
- 1. Cook quinoa according to directions. You can also purchase frozen,
- pre-cooked quinoa and defrost.
- 2. Prepare ingredients according to directions. You can use any pre-
- roasted vegetable in place of the sweet potato.
- 3. Add dressing to the bottom of jars.
- 4. Divide the dressing evenly among 4 mason jars. Layer with sliced red
- bell pepper, diced red onion, cooked quinoa, roasted sweet potatoes,
- black beans, toasted pumpkin seeds, and top with baby spinach.
- 3. Seal the jars and refrigerate until ready to serve. Invert into a serving
- bowl - toss and enjoy!
Dressing
- 1. Whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup,
- salt, and pepper.
- 2. If using a large jar you can whisk in the bottom of the jar - if making
- individual servings, whisk in a separate bowl and add equally among
- serving jars.
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