Curry Quinoa Salad in a Jar

• 12 cup quinoa, pilaf
• 1 teaspoon olive oil
• 1 teaspoon white wine vinegar
• 18 teaspoon kosher salt
• 34 teaspoon curry powder
• 12 teaspoon chia seeds (ground)
• 18 cup red bell pepper (chopped)
• 18 cup zucchini (chopped)
• 14 cup garbanzo beans (canned, rinsed, drained and patted dry)
• 1 tablespoon pine nuts (toasted)
• 1 cup greens (packed, arugula, baby spinach, or shredded cabbage)

1. Make Quinoa Pilaf.
2. COMBINE dressing ingredients in bottom of jar, stirring them with a fork.
3. Add 1/2 cup cooked & cooled quinoa pilaf; use a fork to toss with dressing until well combined.
4. Level out quinoa for an even bottom layer.
5. LAYER the salad ingredients in the order given from the bottom up.
6. If adding greens in the pint jar option, you can pack them in to get as much as possible in the jar.
7. PUT A LID on the jar and refrigerate.
8. Salad should stay fresh for approximately 4-5 days, depending on the freshness and type of ingredients used.
9. Jars that include greens may have a shorter shelf life.
10. The jars with the greens at the top are easiest to eat if you pour them out onto a plate or bowl.
11. The dressed/flavored quinoa serves as the dressing for greens.
12. If you prefer more dressing, increase the amount of dressing ingredients added to the bottom of the jar.
13. EAT HOT OR COLD.
14. 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.

quinoa, olive oil, white wine vinegar, kosher salt, curry powder, chia seeds, red bell pepper, zucchini, garbanzo beans, pine nuts, arugula

Taken from www.food.com/recipe/curry-quinoa-salad-in-a-jar-523165 (may not work)