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Salmon and quinoa mason jar salad


  • 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


  1. In medium saucepan add water and quinoa. 
  2. 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.
  3. Using a fork, gently mash the salmon, ensuring all the small bones are crushed.
  4. Divide the dressing among five jars. Three to four tablespoons is recommended to prevent soggy greens. 
  5. 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.
  6. Put lids on jars and store in fridge for up to three days.
  7. Pour salad onto a plate and enjoy.

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