Ingredients

• Balsamic Vinaigrette:
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1-2 tbsp water (more or less depending on the consistency you want)
• 2 tbsp honey (can be replaced with agave or brown sugar)
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• Salad:
• 1 cup cooked quinoa
• 2 big handfuls spinach
• 1 cup chopped mushrooms
• 1 cup cherry tomatoes
• 1/2 red onion, diced
• 4 tbsp balsamic vinagrette

Directions

1. Balsamic Vinaigrette:

2. Place all ingredients into a small jar (canning jar). Anything with a lid works well.

3. Shake to mix thoroughly. Stores in fridge for 1-2 weeks.

4. Or use my blending method: throw everything in the blender, blend for about 30 seconds, then store in a jar for 1-2 weeks.

5. Salad:

6. Layer the ingredients in the jar as follows:

7. dressing (bottom)

8. onion

9. mushrooms

10. tomatoes

11. quinoa

12. spinach (top)

13. The most important part of the layering is making sure the dressing and the spinach (or whatever ‘leaf’ you choose) don’t touch. As long as they stay separate, these salads can be made up to 4 days in advance and will stay fresh in the fridge with a lid on.

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