Spinach, Radish, & Quinoa Salad from MASON JAR SALADS Julia Mirabella

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Name: Spinach, Radish, & Quinoa Salad from MASON JAR SALADS Julia Mirabella
Prep time: 25 min
Total time: 40 min
Yield: 1
Cuisine: American
Ingredients: ¼ Cup Quinoa Uncooked; ½ Cup Water; 2-3 Tablespoons Blueberry Vinaigrette*; 3 Tablespoons Fresh blueberries; 2 Tablespoons Apple Cider Vinegar; ¼ teaspoon Honey; Salt and pepper; ⅓ Cup Cucumber Cut into chunks; ⅓ Cup Vine-ripened tomatoes Diced; ⅓ Cup Fresh peas (or substitute sugar snap peas); ½ Cup Radishes Thinly sliced; 2 Cups Spinach leaves; 1 Quart-size Mason jar

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INGREDIENTS

¼ Cup Quinoa ; Uncooked
½ Cup Water
2-3 Tablespoons Blueberry Vinaigrette*
3 Tablespoons Fresh blueberries
2 Tablespoons Apple Cider Vinegar
¼ teaspoon Honey
Salt and pepper
⅓ Cup Cucumber ; Cut into chunks
⅓ Cup Vine-ripened tomatoes ; Diced
⅓ Cup Fresh peas (or substitute sugar snap peas)
½ Cup Radishes ; Thinly sliced
2 Cups Spinach leaves
1 Quart-size Mason jar

Serving

INSTRUCTIONS

1. Rinse the quinoa thoroughly under running water. Place in a small saucepan with the water and bring to a boil over high

heat. Reduce the heat to a simmer, and cook, covered, for 15 minutes, until the water is absorbed. Let the quinoa cool

before adding it to the salad.

2. Make Blueberry Vinaigrette.*

Place the blueberries, vinegar, honey, salt, and pepper in a blender and blend until smooth. With the blender running,

slowly add the olive oil until it's the right consistency.

3. Layer the ingredients in the Mason jar, starting with the vinaigrette dressing and continuing with the cucumbers,

tomatoes, peas, and radishes. Add the cooled quinoa and finish with the spinach greens. Seal and refrigerate until ready

to use.

4. Pour in bowl to serve.

NOTES

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Spinach, Radish, & Quinoa Salad from MASON JAR SALADS Julia Mirabella

¼ Cup Quinoa Uncooked
½ Cup Water 
2-3 Tablespoons Blueberry Vinaigrette* 
3 Tablespoons Fresh blueberries 
2 Tablespoons Apple Cider Vinegar 
¼ teaspoon Honey 
  Salt and pepper 
⅓ Cup Cucumber Cut into chunks
⅓ Cup Vine-ripened tomatoes Diced
⅓ Cup Fresh peas (or substitute sugar snap peas) 
½ Cup Radishes Thinly sliced
2 Cups Spinach leaves 
1 Quart-size Mason jar

1. Rinse the quinoa thoroughly under running water. Place in a small saucepan with the water and bring to a boil over high 
    heat. Reduce the heat to a simmer, and cook, covered, for 15 minutes, until the water is absorbed. Let the quinoa cool 
    before adding it to the salad.
2. Make Blueberry Vinaigrette.*
    Place the blueberries, vinegar, honey, salt, and pepper in a blender and blend until smooth. With the blender running, 
    slowly add the olive oil until it's the right consistency. 
3. Layer the ingredients in the Mason jar, starting with the vinaigrette dressing and continuing with the cucumbers, 
    tomatoes, peas, and radishes. Add the cooled quinoa and finish with the spinach greens. Seal and refrigerate until ready 
    to use. 
4. Pour in bowl to serve.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (804g)
Recipe Makes: 1 Servings

Calories: 913
Calories from Fat: 129 (14%)

Amt Per Serving		% DV

	Total Fat 14.3g	19 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 7.7g
Cholesterol 0mg		0 %
Sodium 191.1mg		7 %
Potassium 2076.6mg		55 %
Total Carbohydrate 162.3g		48 %
	Dietary Fiber 20.2g	81 %
	Sugars, other 142.1g
Protein 35.3g		50 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 913

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