Balsamic Quinoa Spinach Mason Jar Salads
These Balsamic Quinoa Spinach Mason Jar Salads are the perfect meatless, vegan meal prep. Layering the ingredients keeps these salads fresh and not soggy all week long. Healthy and filling weekday lunches ready to go. Recipe at Kathleenscravings.com
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
20minutes 15minutes
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
20minutes 15minutes
Ingredients
Salad Layers
  • 1cup dry quinoa
  • 1/2 red onionminced
  • 2large cucumberschopped
  • 1pint cherry tomatoeshalved
  • 6-8ounces baby spinach
  • 4quart sized mason jars
Balsamic Dressing
  • 1/4cup olive oil
  • 1/4cup balsamic vinegar
  • 1teaspoon Dijon mustard
  • salt and pepperto taste
Instructions
  1. Cook the quinoa according to package directions. Let cool.
  2. While the quinoa is cooking and cooling, prepare the dressing. In a medium bowl, whisk all Dressing ingredients together and season to taste with salt and pepper. Divide evenly among the 4 mason jars.
  3. Now, start the layering. First, divide the minced red onion evenly. Followed by the chopped cucumber and tomato halves. Next, divide the cooked quinoa among the jars and finish by packing in the spinach.
  4. Seal up the jars and store in the fridge to eat throughout the rest of the week.
Recipe Notes

Can substitute about 1/2 cup or store-bought Balsamic Vinaigrette for the dressing.