- 1/2 to 3/4 cup cooked quinoa (depending how hungry you are)
- 1 cup leafy greens (arugula, spinach or kale)
- 2 small chopped carrots
- 1/4 of a cucumber chopped
- 6-7 chopped grape tomatoes or 1/4 cup chopped red pepper
- 1 tbsp pumpkin seeds
Layer salad into mason jar and use any salad dressing you like, or the one in this recipe video below.
I love using leftover quinoa from the night before. However, if you are cooking the quinoa, just let it cool before assembling your salad otherwise the veggies may get a little soggy. Unless you don't mind this of course!
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