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- Preparing Time: 40 minutes
- Total Time: -
- Served Person: 5
- 1/4 teaspoon salt
- 2 cups water
- 1 cup quinoa
- 1/8 teaspoon black pepper
- dressing:
- salad:
- 1 tablespoon white wine vinegar
- 1/4 cup light olive oil
- 1/4 teaspoon curry powder
- 1/2 cup crumbled goat cheese
- 1/4 teaspoon grated orange zest
- 2/3 cup dried cherries
- 5 (16 oz) pint jars
- 3 tablespoons fresh squeezed orange juice
- 5 cups tightly packed fresh spinach
- 5 tablespoons chopped walnuts
- Carbohydrate 39.2
- Cholesterol 11
- Fat 22.4
- Protein 11
- Sodium 220
- Calories 396 calories;
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. 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. Line up 5 pint jars in an assembly line fashion. 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.
