Strawberry Spinach and Quinoa Salad

Course Salad

Cuisine American

Keyword mason jar salad, spinach salad in a jar, strawberry lime vinaigrette, strawberry quinoa salad

Prep Time 15

Cook Time 15

Total Time 30

Servings 1 salad

A jar of strawberries, quinoa, feta, sunflower seeds and spinach over a strawberry-lime vinaigrette. The dressing makes extra for later salads.

Ingredients

Dressing

1/4 cup extra-virgin olive oil
2 tbsp strawberry preserves
2 tbsp fresh lime juice
2 tbsp white-wine vinegar
1 tsp mustard
1/2 tsp salt

Salad

3 tbsp strawberry-lime vinaigrette
1/2 cup cooked quinoa
1/3 cup sliced strawberries
2 tbsp sunflower seeds
1 sliced green onion
1/4 cup crumbled feta
1–2 cups baby spinach

Directions

Prepare: Cook and cool the quinoa. In a separate container, shake the six vinaigrette ingredients together. Wash the strawberries and spinach, and dry them thoroughly.
Assemble: Put 3 tbsp vinaigrette in the jar, then add quinoa, berries, sunflower seeds, onion, feta, and spinach on top.
Store: Refrigerate and eat within 2–3 days.
Serve: Stand the jar upright until it is time to eat. Tip it into a bowl, toss everything with the dressing, and serve cold.

Notes

Dressing recipe yields extra vinaigrette.

Keep refrigerated at 40°F (4°C) or below.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); strawberry preserves counted as strawberries, mustard counted as prepared mustard, strawberry-lime vinaigrette counted as oil and vinegar dressing, green onion counted as green onions. Brands and portions vary, so use it only as an approximation.