Salmon and quinoa mason jar salad

• 1/2 cup extra virgin olive oil
• 1/3 cup freshly squeezed orange juice
• 1/4 cup fresh lemon juice
• 1/4 tsp salt
• 1/2 tsp coarse black pepper
• 4 medium cloves garlic, crushed
• 1 tbsp mustard
• 1 cup quinoa, washed thoroughly
• 2 cups water
• 2 red bell peppers, washed and cut into small cubes
• 2 cans MSC certified salmon, drained
• 5 cups spinach
• 5 medium mason jars (16 oz or 500ml)

Dressing

1. Combine the oil, orange and lemon juice, salt, pepper, garlic and mustard. Whisk until well mixed and slightly thickened.

Salad

1. In medium saucepan add water and quinoa. Bring to a boil, then reduce to medium heat, cover with a lid and simmer for 10-12 minutes. Quinoa should absorb all the liquid. Allow to cool and set aside.
2. Using a fork, gently mash the salmon, ensuring all the small bones are crushed
3. Divide the dressing among 5 jars.
4. Divide the rest of the ingredients equally among the 5 jars, layering one at a time and starting with the red peppers, quinoa, salmon and spinach. 
5. Put lids on jars and store in fridge for up to 3 days.
6. Pour salad onto a plate and enjoy.

Recipes developed by Shahzadi Devje RD, CDE, MSc. Registered Dietitian & Owner of Desi~licious RD Inc. (www.shahzadidevje.com)