Grab a 1 pint (2 cup) mason jar. Combine the dressing ingredients in the bottom of the jar, stirring them with a fork. Fill it with 80 g of cooked quinoa. Use the fork to toss the dressing with the quinoa until well combined. Level out the quinoa for an even bottom layer.
On top of the quinoa, layer the salad ingredients in order as listed: corn, black beans, jalapenos, tomatoes, and finally the chicken. Measure out the baby spinach and place in a separate container or Ziploc bag.
Put a lid on the jar and refrigerate. Salad should stay fresh for approximately 4-5 days, depending on the freshness and type of ingredients used.