Ingredients
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5 (16 oz) pint jars
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2 cups water
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1 cup quinoa
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3 tablespoons fresh squeezed orange juice
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1 tablespoon white wine vinegar
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¼ teaspoon grated orange zest
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¼ teaspoon salt
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¼ teaspoon curry powder
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⅛ teaspoon black pepper
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¼ cup light olive oil
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⅔ cup dried cherries
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½ cup crumbled goat cheese
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5 cups tightly packed fresh spinach
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5 tablespoons chopped walnuts
Directions
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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.
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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.
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Line up 5 pint jars in an assembly line fashion.
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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.
