CTV Recipes
Search Recipes
Salmon and quinoa mason jar salad
Ingredients
- 1/2 cup olive oil extra virgin
- 1/3 cup orange juice, freshly squeezed
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper, coarse
- 4 garlic cloves, medium, crushed
- 1 tablespoon mustard
- 1 cup quinoa, washed thoroughly
- 2 cups water
- 2 red bell peppers , washed and cut into small cubes
- 2 cans salmon, MSC certified and drained
- 5 cups fresh spinach
Directions
- In medium saucepan add water and quinoa.
- Bring to a boil, then reduce to medium heat, cover with a lid and simmer for 10-12 minutes. The quinoa should absorb all the liquid. Allow to cool and set aside.
- Using a fork, gently mash the salmon, ensuring all the small bones are crushed.
- Divide the dressing among five jars. Three to four tablespoons is recommended to prevent soggy greens.
- Divide the rest of the ingredients equally among the five jars, layering one at a time and starting with the red peppers, quinoa, salmon and spinach.
- Put lids on jars and store in fridge for up to three days.
- Pour salad onto a plate and enjoy.
