| 13 | 10 | 550 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 2 |
| 2 tsp | Orange marmalade (vinaigrette) |
| 2 tbsp | Apple cider vinegar (vinaigrette) |
| 2 tsp | Extra virgin olive oil (vinaigrette) |
| 1/2 tsp | Red pepper flakes (vinaigrette) |
| 1 pinch | Salt (vinaigrette) |
| 1 dash | Black pepper (vinaigrette ) |
| 1 cup | Quinoa, cooked |
| 1/2 cup sections | Clementine |
| 1/2 cup | Red onion (sliced ) |
| 1 cup | Sprouted lentils |
| 1/2 cup | Pine nuts, dried |
| 1 cup | Lettuce, romaine |
| 1 cup | Baby spinach |
In a bowl, combine all vinaigrette ingredients. Once thoroughly mixed, pour dressing in the bottom of mason jars.
Layer remaining ingredients in the jar in order- quinoa first, followed by clementines, onions, lentils, nuts, romaine and spinach. Close lid on top and shake jar when ready to eat.
| Fruit | 0.4 |
| Grain | 1.4 |
| Meat Alternative | 1.0 |
| Vegetables | 1.4 |
