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Quinoa, Pear, and Spinach Salad in a Jar

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Salads in a jar! Mason jar salads! They’re the hottest thing since….salad on a plate.

Pear, Quinoa, and Spinach Salad in a Jar

I turned my Mediterranean Quinoa Salad into a salad in a jar for yesterday’s news segment and everyone went bonkers. There’s something magical about dumping a bunch of layers into a bowl and watching it turn into a salad before your very eyes. Like, how in the world did that just happen.

Ya know how lately I’ve been talking about how I haven’t been in the mood to cook? Welp, these Mason jar salads have been the answers to all my prayers. Since my desire to cook is fleeting, I’ve been trying to take advantage of the ten minutes when I feel like making something that doesn’t involve Hummusapien or Alchemy and make as much as humanly possible in that itty bitty time frame.

These are SO simple. Since the dressing is at the bottom of the jar, you don’t have to worry about the greenies getting all funkalicious. They stay nice and crisp while the goodies at the bottom soak up the vinaigrette. BADA BOOM CHICKA BOW WOW BOMB DIGGITY.

Pear, Quinoa, and Spinach Salad in a Jar

When I saw that Taylor’s Gold pears were on sale for $1.99 at Whole Foods Market Upper Arlington, I was initially going to make them into muffins. Who doesn’t die for a juicy, sweet pear stuffed into a muff? The issue is that I always bake up forty seven things and then think, “Wait. Why did I just make MORE baked goods when I don’t have any food to eat for actual meals?!” Muffins are not meals. Or are they?

Then there’s the frozen quinoa. Yes, it’s of course a tad pricier than buying it dry in bulk, but sometimes you just want to whip up your lunches in a flish flash without having to turn on the stove. Can I get an AMEN!

Amen.

Pear, Quinoa, and Spinach Salad in a Jar

Microwave the bag of quinoa. Whisk together the four-ingredient dressing. Chop walnuts, onion, and pears. Layer. A monkey could make this salad!!

If microwaving frozen quinoa and making Major jar salads ahead of time will make you all eat healthier, than so be it. Sometimes it’s well worth it to spend that extra dollar on a convenience item if it means the difference between cooking at home or calling for take-out.

WORSE THINGS HAVE HAPPENED THAN FROZEN KEEN-WA.

IMG_2553a

So make a few of these on a Sunday night and put it in your lunchbox with a big bowl for dumping. Hey lunch (for Monday, Tuesday, Wednesday, and Thursday), you just got SERVED.

5.0 from 3 reviews
Quinoa, Pear and Spinach Salad in a Jar
 
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Loaded with protein-packed quinoa, pear, and spinach, this makes the perfect work week lunch!
Alexis:
Recipe type: Salad
Serves: 1
Ingredients
For the maple balsamic dressing:
  • 4 tbsp balsamic vinegar
  • 3 tbsp extra-virgin olive oil
  • 1½ tbsp pure maple syrup
  • ¼ tsp salt
  • Freshly ground black pepper, to taste
For the salad:
  • 2 tbsp maple balsamic dressing
  • ½ cup cooked quinoa
  • ½ large ripe pear, diced
  • 2 tbsp pecans, chopped
  • 2 tbsp chopped red onion
  • 2 tbsp dried cherries or cranberries
  • 2-3 cups baby spinach (or enough to fill the jar)
  • 1-quart size (32oz) mason jar
Instructions
  1. Place all dressing ingredients in a bowl and whisk together until combined. (I blended mine in my nutribullet.) You'll have leftover dressing.
  2. Place 2 tbsp of dressing at the bottom of a mason jar. Layer with quinoa and then top with walnuts, pear, onion, dried cranberries, and finishing with the spinach on top.
  3. Place lid on mason jar and refrigerate until ready to dump in a large bowl and eat!
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[Tweet “Make these Pear, Quinoa, and Spinach Salads in a Jar for the work week! via @TheHummusapien @WholeFoodsUA”]

This post is sponsored by Whole Foods Market Upper Arlington as part of our ongoing partnership. Thanks for supporting the companies that make Hummusapien possible! 

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Comments

  14. Found this recipe after loving your Greek Yogurt Mango (and Pineapple) Muffin recipe. It all sounds like something I’ve done for years getting ready for a dinner party…stacking your salad. Just a hint, taking the 5 minutes total to toast those sliced almonds (from Costco – cheap – same with died tart cherries) makes a world of difference in their flavor.
    And to state the obvious, why not make a large batch of quinoa and freeze yourself in small freezer zip loc bags (reusable). To that end, you could chop and freeze the onion pieces along with the quinoa all at one time…not quite as crisp and oniony but makes for a very fast salad. I use my stick blender/mini processor to make all salad dressings…so fast and can store in the refrigerator right in the mini processor. It’s my very favorite kitchen (next to my $400 outrageious Breville ice cream maker with it’s own compressor…makes all kinds in 30 minutes). The older Braun ones were the kind to buy and the stick blender, kept plugged in on the island next to the sink, is SO handy for mix and wash and rehang in 2 minutes. OKAY…there you have it, all my tips and tricks for the day! 🙂
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  16. I’ve had this salad for lunch two days in a row. So nummy! I never expect recipes that are so easy to be so good! This one is. Everything complements everything else perfectly. (I just made my quinoa the regular way–I had the time and a huge bag of dry quinoa in the pantry.)

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