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The Recipe Redux strikes again! My last few posts have been dedicated to the Recipe Redux Avocado Contest, which has kept me happily busy in the kitchen creating things like chocolate pudding and avocado crab salad.  But now it is time to make a little something for the Recipe Redux monthly theme, and this months recipe theme is Raising the Bar on Food in a Jar.


Canning is a great way to preserve foods through the seasons. My parents just finished canning some garden fresh corn, green beans and honey. My dad is quite the bee keeper these days and I try to make it to Michigan every year to help spin and jar some.


Encouraged to use a mason jar in other ways, I decided to create a salad in a jar. Layer up the ingredients and stick it in the fridge. It’s a great way to pre-make a lunch or dinner for the week. Simple, healthy and accessible.



Quinoa Salad in a Jar

Serves 4

4 mason or ball jars with lids

1 cup quinoa, cooked (1/4 cup per jar)

1/2 cup olives, chopped (any kind you like)

1/2 cup red onion, chopped 

1 can kidney beans, rinsed and drained 

 1 cup broccoli, chopped (1/4 cup per jar)

1 cup tomatoes, chopped (1/4 cup per jar)

1 packed cup spinach leaves 

1 cup grapes, halved (or any fruit!)

– Combine cooked quinoa with olives and onions, and divide among 4 jars, placing quinoa at bottom.

– Divide kidney beans among 4 jars and layer atop quinoa.

– One by one, layer broccoli, tomatoes, spinach and grapes into jars and close up with lids. 

– Store in refrigerator until needed. Add dressing and eat from jar, or poor into bowl and mix it up.




What do you like to jar? Check out some of the following recipes for new ideas!


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