Go Back
+ servings

Fiesta Quinoa Jar Salad

Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Mexican
Keyword: Quinoa
Servings: 1 Jar



  • 8 g olive oil
  • 1 Tbsp white wine vinegar
  • 1/4 tsp Salt
  • 3 g Ground Chia Seed
  • 5 g Taco Seasoning

Quinoa Base

  • 80 g Quinoa (Cooked)

Salad Ingredients

  • 36 g Sweet Corn Kernels Frozen or Canned
  • 42 g Black Beans Canned and Rinsed
  • 11 g Picked Jalepeno pepper slices
  • 45 g Cherry Tomatoes
  • 85 g Chicken Breast (Cooked)

Spinach Leaves

  • 23 g Baby Spinach Raw


  • 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.

Time to Eat!

  • When ready to eat, empty your bag of greens into a bowl or plate. Pour the quinoa salad on top of your greens. The dressed/flavored quinoa serves as the dressing for the greens.
  • Eat Hot or Cold! Although these are normally eaten cold; if you prefer a hot version, you can heat the jars (without the greens) in the microwave for 1-2 minutes; stir and eat right out of the jar.