|10 min||15 min||4|
|1/2 cup||Quinoa, uncooked (quinoa pilaf )|
|1/2 tbsp||Olive oil (quinoa pilaf )|
|1/2 medium||White onion (quinoa pilaf )|
|1 1/2 clove(s)||Garlic (minced, quinoa pilaf )|
|1 cup||Water (quinoa pilaf )|
|1/4 tsp||Kosher salt (quinoa pilaf )|
|1/4 tsp||Black pepper (quinoa pilaf )|
|4 tsp||Olive oil (dressing)|
|4 tsp||White wine vinegar (dressing)|
|1/2 tsp||Kosher salt (dressing)|
|4 tsp||Taco seasoning mix, McCormick (dressing)|
|2 tsp||Chia seeds (optional, dressing)|
|1 cup||Frozen yellow corn kernels (thawed)|
|1 cup||Black beans, canned (rinsed and drained )|
|1 tsp||Jalapeno pepper (diced )|
|24 tomato||Cherry Tomatoes|
|4 cup||Baby spinach|
MAKE QUINOA PILAF: In a strainer, rinse the quinoa under running water for 60 seconds, until water runs clear; drain. In 2 quart pan on stove top, heat olive oil over medium-high heat; add onions and cook until soft. Add garlic and stir for 1 minute. Add water, quinoa, salt and pepper. Bring to a boil, lower heat, cover and simmer for 15 minutes. Remove lid, remove from heat, and fluff with a fork. Set aside to cool completely.
COMBINE dressing ingredients in a bowl, stirring them with a fork. Distribute the dressing among 4 jars. Next add 1/2 cup cooked & cooled quinoa pilaf; use a fork to toss with dressing until well combined. Level out quinoa for an even bottom layer.
LAYER the salad ingredients with corn on top of the quinoa, followed by beans, jalapeno peppers, cherry tomatoes and spinach.
PUT A LID on the jar and refrigerate. Salad should stay fresh for approx. 4-5 days, depending on the freshness and type of ingredients used. Jars that include greens may have a shorter shelf life.