Make-Ahead Spinach Salad In A Jar - cooking recipe

Ingredients

5 (16 oz) pint jars
2 cups water
1 cup quinoa
Dressing:
3 tablespoons fresh squeezed orange juice
1 tablespoon white wine vinegar
1/4 teaspoon grated orange zest
1/4 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon black pepper
1/4 cup light olive oil
Salad:
2/3 cup dried cherries
1/2 cup crumbled goat cheese
5 cups tightly packed fresh spinach
5 tablespoons chopped walnuts

Preparation

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.