Preheat oven to 410. Place your diced red pepper, red onion and cherry tomatoes together in a mixing bowl and toss with a splash of extra virgin olive oil. Season with sea salt and pepper. Line a baking sheet with parchment paper and spread veggies across evenly. Bake in the oven for 30 minutes.
Meanwhile, place your quinoa in a saucepan with 1.5 cups water. Place over high heat and bring to a boil. Once boiling, reduce to a simmer and cover. Let simmer for 12 minutes or until all the water has been absorbed. Remove from heat, fluff with a fork and set aside.
Next make your pesto by combining basil, 2 cups spinach, lemon juice, sunflower seeds, ¼ cup extra virgin olive oil, tamari and garlic cloves in a food processor. Blend until a creamy consistency forms.
Remove vegetables from oven and place back in the mixing bowl. Add the black olives and toss well.
Prepare 4 mason jars. Place a few spoonfuls of quinoa in the bottom of each jar. Next add a spoonful or two of pesto. Then layer in the roasted veggies. Finish each jar by packing it with spinach. Shake and dump into a bowl.