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Colorful layered Beet Power Mason Jar Salad with spinach, quinoa, and beets

Beet Power Mason Jar Salad

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 380
Ingredients Method

Ingredients
  

  • 2 large red beets, roasted and diced
  • 1 cup cooked white quinoa
  • 1 cup chickpeas , rinsed and drained
  • 4 cups fresh baby spinach
  • 1/2 cup crumbled goat cheese
  • 1/4 cup toasted walnut halves
  • 4 tablespoons balsamic vinaigrette
  • 2 tablespoons pumpkin seeds

Method
 

  1. Pour 1 tablespoon of balsamic vinaigrette into the bottom of four quart-sized mason jars.
  2. Divide the diced roasted beets equally among the jars as the base layer.
  3. Add a layer of chickpeas followed by a layer of cooked quinoa to each jar.
  4. Divide the walnuts, pumpkin seeds, and crumbled goat cheese across the jars.
  5. Pack the baby spinach into the remaining headspace of each jar.
  6. Secure the lids tightly and refrigerate for up to 4 days.
  7. To serve, shake the jar vigorously or invert into a large bowl to distribute the dressing.