116 Comments

Nicole says:

Great idea & recipes! I can't wait to try them.
Thanks for the link to other sites. My son love salad & will be leaving for college & dorm living in a week. I think it would be nice to send him with fresh salads (later in the school year, when he's tired of campus food).
Question: Have you heard anything about vacuum sealing avocado or do you have any thoughts/suggestions about including it in the salads? I'm the only person in my house who likes avocado & I'd like to find more ways to use it up before it goes bad.
Thanks again!

Reply Posted 13 years ago

Nicole says:

Look what I just found (I've been researching my question above.
Here's a link with advice for vacuum sealing avocado:
http://blog.rickk.com/food/2010/07/vacuum-sealing-avocado.html

This link talks about another storage method and explains how/why it works (storing w/an onion, the sulfur probably protects against oxidation)
http://www.thekitchn.com/the-absolutely-best-way-to-kee-126950

Still wondering how it would hold up in a salad? Any thoughts?

Reply Posted 13 years ago

Monica says:

Hi Nicole. Thanks for the links about storing avocados. They are a challenge to keep from browning once they've been cut. I haven't tried adding cut avocado to these salads, but my guess is that they wouldn't hold up very well. When the avocado is cut into pieces all of those cut sides get exposed to oxygen, and that's what causes browning. I'm just guessing here, but I doubt if avocado would hold up very well once it's cut up into pieces. I'll give it a try the next time I have an avocado on hand. It's certainly worth and experiment. Like you, I'm an avocado fan! :-)

Reply Posted 13 years ago

Laura says:

When I was in college many, many moons ago, I worked in a health food restaurant in Boulder.

We served a lot of sandwiches that had avacado on them, but since the restaurant was very popular we had to prep a ton of avacados ahead of time.

What we did was get a spray bottle that was food safe and stored lemon juice in it. When we cut the avacados, we spritzed them with the lemon juice before sealing in containers for storage in the refrigerator.

Reply Posted 13 years ago

Monica says:

Great tip, Laura! Thank you so much. :-)

Reply Posted 13 years ago

Angie says:

Nicole, I put the unused portion of my avocado (still in the in skin, with the pit) in a zip lock back in the fridge (like on Rick's blog). They usually last a couple days this way, and you don't need a vacuum sealer. Avocado would never last in the jar; you'd need to add it right before eating. Which you probably should...sounds yummy!

Reply Posted 13 years ago

Lauren says:

When eating only one half of an avocado, I leave the pit on the half I'm saving for later, and spread a thin layer of olive oil on the exposed avocado to prevent browning.

Reply Posted 13 years ago

Monica says:

Great tip, Lauren. Thanks!

Reply Posted 13 years ago

Angie says:

I'm always looking for new quinoa recipes. Can't wait to try ALL of them out! =)

Reply Posted 13 years ago

Monica says:

Hi Angie. Thanks for stopping by. Hope you like the recipes. :-)

Reply Posted 13 years ago

Annette says:

What a fabulous post! I wish I had a really big refrigerator because I think I'd be making this all the time for every week! Thanks so much for all the detail!

Reply Posted 13 years ago

Monica says:

Hi Annette. I never seem to have enough fridge space. It's always completely full. Somehow I always manage to squeeze more in, though, which might explain why it's always full..... :-)

Reply Posted 13 years ago

Phillys says:

I am probably just missing it, but how much olive oil do you use in the quinoa? I used 1 tablespoon, so I hope that is correct. In my excitement, I printed out the recipes and got started before realizing that I did not know how much oil to use!

By the way, I love the oatmeal jars!

Reply Posted 13 years ago

Monica says:

Hi Phillys. So sorry for the oversight. You were absolutely right--1 tablespoon of olive oil is what I used for sauteing the onions before adding the quinoa. I inadvertently left that off the recipe ingredient lists. Thanks for letting me know about my omission; I have now added it into the 4 recipes. Hope you enjoy the salad! :-)

Reply Posted 13 years ago

Phillys says:

Thank you for another great recipe! I made the Fiesta one and then realized that I would not be home for either lunch or dinner for the next two days. The solution was to have them for dinner tonight! I did add an ounce of fat-free cheddar after opening the salad. I think the avocado idea sounds wonderful, but I did not have any ripe ones. I used spinach for the greens. My husband also loved it and is very happy to have one for his lunch tomorrow. I cannot wait to try the others! It really is the yummy life!

Reply Posted 13 years ago

Monica says:

Hi Phillys. Adding some cheese to the Fiesta one sounds great. And, I'm with you about the avocado--that would be a good thing to top it off. Happy yours turned out well. Thanks for sharing! :-)

Reply Posted 13 years ago

Michelle Kerns says:

I want to make your salad. How much quinoa and water do use when you boil it?

Reply Posted 11 years ago

Monica says:

Hi Michelle. There is a big teal bar below the photos of each variety of salads in that post. Click on that bar, and it links to the complete recipe with specific ingredient amounts and instructions. For example, below the photos of the curry version, the teal bar says "View & print Curry Quinoa Salad-in-A Jar Recipe". Click on that bar, and you'll find the specifics. The same applies to the other varieties. Hope you enjoy the recipes. :-)

Reply Posted 11 years ago

WE says:

I love you, Monica. Every post of yours makes my life better!

Reply Posted 13 years ago

Monica says:

I love you right back! :-)

Reply Posted 13 years ago

Alyssa | Queen of Quinoa says:

What a fabulously creative idea. I love it! I'm always on the hunt for new and fun ways to use quinoa and this is perfect. My readers will love it :)

Reply Posted 13 years ago

Monica says:

Thanks, Alyssa. I'm flattered that the "Queen of Quinoa" likes these. :-)

Reply Posted 13 years ago

Sarah says:

This looks like an awesome take-to-work lunch!!!
Except I don't go to work. whatever. Let's start over.
This looks like an awesome take-to-school lunch!!!
Except I'm home schooled.
This just gets more complicated... except these salads look very uncomplicated. Perfect for a complicated lifestyle :)

Reply Posted 13 years ago

Monica says:

Hi Sarah. Thanks for the humor. I can tell you're a fun one. I guess instead of grab-and-GO lunches these can be grab-and-STAY lunches for you. :-)

Reply Posted 13 years ago

Sarah says:

exactamundo! (hello, Happy Days!)

Reply Posted 13 years ago

Monica says:

:-) !!!

Reply Posted 13 years ago

Kristi Rimkus says:

I've seen salads in a jar on Pinterest, but have yet to try them. Quinoa is one of my favorite grains - perfect for the base of these salads. This is a must share post. Terrific salads.

Reply Posted 13 years ago

Shanelle says:

I've never had quinoa before but it's on my must try list. Thank you for the awesome recipes :) I totally will be doing this!

Reply Posted 13 years ago

Summer says:

Genius. Wow. I can't wait to try these!!! Found you via Sugar-Free Mom, and thank goodness I did:)

Reply Posted 13 years ago

Monica says:

Hi Summer. Welcome to The Yummy Life! :-)

Reply Posted 13 years ago

Robyn @ Blueberries and Oats says:

I just purchase a whole bunch of jars just so I can try these brilliant recipes out! Thanks for the great ideas.

Reply Posted 13 years ago

Monica says:

Hi Robyn. You simply can't have too many jars! That's my philosophy anyway. :-)

Reply Posted 13 years ago

Lisa says:

These salads sound great! Is there any problem with using plastic jars to store the salad instead of glass? I don't think my daughter can bring glass into school...

Reply Posted 13 years ago

Monica says:

Hi Lisa. Plastic jars are just fine. What a healthy lunch for your daughter to take to school! :-)

Reply Posted 13 years ago

Jessica Woody says:

Hi Monica,

These salads look fab, but how do you eat them on the go? Dump on a plate?

Thanks,

Jess

Reply Posted 13 years ago

Monica says:

Hi Jess. Good question. The salads without the greens can be stirred and eaten straight from the jar. The jars that have the greens on top are easier to eat if they're dumped onto a plate or bowl so that you can eat the flavored layers along with the greens.

Reply Posted 13 years ago

heather says:

Thank you so much for this! It's obvious that you put a lot into the post. I just discovered your website and you've got a new subscriber!

Reply Posted 13 years ago

Monica says:

Hi Heather. Welcome to The Yummy Life! So happy we've connected. :-)

Reply Posted 13 years ago

Jessica Woody says:

Hi Monica,

How much of the spices are we supposed to add here? How much Curry, Salt, etc?

Reply Posted 13 years ago

Jessica Woody says:

Ahh! I found the BIG blue ribbon to click for recipe! Sorry about that. Lol.

Reply Posted 13 years ago

lori says:

when and where do you add the chai seeds? on top of the quinoa on each salad ? or just the Curry recipe?

Reply Posted 13 years ago

Monica says:

Hi Lori. The chia seeds are part of the dressing/seasoning ingredients that are tossed with quinoa in all of the recipes. In case you didn't see it...if you click on the big teal bar under each variety, it shows you specific ingredients (quinoa pilaf, dressing, toppings) and the order for adding them.

Reply Posted 13 years ago

iman says:

Hi Monica,
I'm new to your page and I love it :)!!! One question is if you don't have Quinoa can you use brown rice or wild rice? I am in a foreign country now and don't know where to get the Quinoa as of yet, but I have the brown rice.

Thanks
Iman

Reply Posted 13 years ago

Monica says:

Hi Iman. Good questions! Yes, it's fine to use rice or another grain. Brown rice should be a good substitute for the quinoa.

Reply Posted 13 years ago

Michelle says:

This is unspeakably brilliant. I aspire to your level of domestic-goddess-awesomeness. And now I'm going to go put a mad hurt on that Amazon link of yours. Next week, I will be the talk of the office when they see my lunch jars.

Reply Posted 13 years ago

Monica says:

Michelle, you really have a way with words. I've never been described as having "domestic-goddess-awesomeness." Shucks, you make me blush. :-) Seriously, thanks for your fun, happy feedback. Hope you enjoy your salads.

Reply Posted 13 years ago

Kristina says:

I'm so impressed with your blog, Monica! It's not only useful info but absolutely beautiful and stunning presentation. Because I'm very visual- I love photography and I feel moved by the beauty, elegance and esthetics -I simply cannot express my gratitude for creating this beautiful business.
I would love to have you as my guest blogger. Because I promote the European -inspired lifestyle to burned out professionals, and as you probably know, Europeans have great appreciation for the quality and the finer things in life, I think that it would be a great match... What do you think?

Reply Posted 13 years ago

Monica says:

Hi Kristina. Thanks so much for the lovely feedback. I'm afraid my plate is so full at them moment that I'm not taking on any guest posting commitments. I'll keep you in mind if my schedule lightens up. All the best with your blog! :-)

Reply Posted 13 years ago

Micheline Baer says:

Hi Monika
I`m new to your page - and its just brilliant. Thanks alot for all those great recipies. What a great idea - I will make the salads next week, when the chia seeds arrive. I`m german, and here they are unknown. It took some research (thanks to the www) and they are on the way. Till then, there is so much I want to try - Pesto, Zucchini-Brownies......
You are great
Micheline

Reply Posted 13 years ago

Monica says:

Hi Micheline. How fun to receive your message all the way from Germany! I'm so happy to hear from you. I'm glad you were able to track down some chia seeds. They are small but mighty! Thanks so much for stopping by. Welcome to The Yummy Life! :-)

Reply Posted 13 years ago

Melissa says:

How much uncooked quinoa did you use? I've got everything to make these, but I don't want to overcook on the quinoa!

Reply Posted 13 years ago

Monica says:

Hi Melissa. If you click on the big teal bar below each of the flavor varieties in the post, it links to the detailed recipe with specific ingredients. 1 cup of dry quinoa makes 4 cups of cooked quinoa--that's enough for 8 of these salads-in-a-jar. Hope you enjoy these! :-)

Reply Posted 13 years ago

Kathy says:

This looks fantastic!!! Thank you for such a detailed post with amazing photos.

Reply Posted 13 years ago

Monica says:

Hi Kathy. You're so sweet. Thanks for the happy feedback. :-)

Reply Posted 13 years ago

Sharla says:

Found this just in time! My newly vegan daughter came for a visit and I mixed up the Asian Quinoa salads. Her verdict was "delicious". I look forward to trying the other salad in a jar recipes. Your website is so nicely done! I am trying lots of your recipes. Next on my list are the citrus infused honeys. Thank you so much!

Reply Posted 13 years ago

Monica says:

Hi Sharla. I'm so happy the Asian salad got your daughter's seal of approval. Hope she likes the others, too. Welcome to The Yummy Life! :-)

Reply Posted 13 years ago

Natasha says:

Thanks for the time and effort that you put into this post! This is awesome! No excuses now..time to get to work!

Reply Posted 13 years ago

Monica says:

Hi Natasha. You are so welcome. Hope you enjoy these salads. :-)

Reply Posted 13 years ago

Amy L Yoder says:

I love these. I am in grad school, and I am on campus usually for 6-7 hours. Not only is the food there wildly unhealthy, it's also expensive! These are great to make ahead, and they last great in my lunch box. I love the idea of layering salads. I'm thinking of trying one with orzo!

Reply Posted 13 years ago

Monica says:

Hi Amy. There are so many possible variations on these salads. Orzo is a great idea! Love it. :-)

Reply Posted 13 years ago

MissyT says:

Hi Monica,
I'm a big fan. I found you while I was searching for salads in a jar recipes. I made the fiesta one last week and my husband, and sister loved it. It was a big hit. I'm moving on to the other ones now. I recently discovered that I like artichoke hearts that were on a salad I ordered. I've never bought them until now. Are they rinsed and patted dry? Also, I make the smoothies every 2 days. I have made the hashbrown cups, homemade turkey sausage and breakfast sandwiches. I LOVE the site.

Reply Posted 13 years ago

MissyT says:

Nevermind Monica, I just found my answer on the Mediterranean salad page. The magic muffins are next. Thanks for making breakfast and lunch easier around our house.

Reply Posted 13 years ago

sara says:

Hi! Just to confirm-if I'm not doing greens its a half pint jar? they just look so..little...when I look at them online!
Just confirming, thanks

Reply Posted 13 years ago

Monica says:

Oh gosh, Sara. I'm so sorry I didn't respond to this sooner. Somehow I missed seeing your question until now. This may be too late, but here's the answer....Yes, without greens, one serving fits in a 1/2 pint jar.

Reply Posted 13 years ago

danielle says:

is the dressing always mixed with the quinoa?

Reply Posted 13 years ago

Monica says:

Hi Danielle. Yes, the dressing is mixed with the quinoa. It flavors the quinoa as in marinates. When the ingredients are tossed before eating, the flavored quinoa serves to "dress" the other ingredients.

Reply Posted 13 years ago

Rebecca Farvour says:

What a yummy and easy idea! Can sure see it being a real time-saver for the everyday what's for lunch grind!

You did a wonderful job with the details, pictures and ideas, thanks so much!

Reply Posted 13 years ago

Monica says:

Hi Rebecca. Thanks very much for the happy feedback. :-)

Reply Posted 13 years ago

Nancy says:

Why wouldn't this all work in a plastic ziplock that has the air sucked out?

Reply Posted 13 years ago

Monica says:

Hi Nancy. Good question. The ingredients will stay fresher longer in the jars because of the way they are stacked--keeping the wetter ingredients from touching the more fragile ingredients (like greens). I stacked them in a specific order for that purpose. I think in plastic ziplocs, the layers would get mixed up and wouldn't stay fresh as long. However, if you're going to eat it soon, it might work just fine. (This is a total guess, since I haven't tried using plastic bags.)

Reply Posted 13 years ago

Jacqueline Smith says:

Your salad in a jar sounds wonderful. I often make a big pot of home made soup and I store them in jars as well. They can also be frozen and like the salad
they are super handy to grab and go. When frozen they last the full day till lunch break, just heat them and just like that you have a handy meal. I love the idea of Quinoa salad can't wait to try it.

Reply Posted 12 years ago

Monica says:

Hi Jacqueline. What a great, convenient way to freeze and enjoy your grab-and-go soup jars. Thanks for the tip. :-)

Reply Posted 12 years ago

Helene Malmsio says:

These are absolutely brilliant ideas. I often make a simple pre-mix of salads, but these are the bees knees of jar salads!

Reply Posted 12 years ago

Monica says:

Thanks, Helene. The "bees knees" description gave me a giggle. :-)

Reply Posted 12 years ago

Gina says:

Are there things that simply don't work? I want to try a hazelnut, pear or apple, blue cheese combo but I am a bit worried the fruit won't be ok.

Reply Posted 12 years ago

Monica says:

Hi Gina. That sounds like a delicious combo to me. Way to be creative! My only hesitation is that the pear or apple may brown if it's prepared ahead and not eaten right away--it's hard to know how long it will hold up without trying it.

Reply Posted 12 years ago

Jennifer says:

I think I might have missed it but how much of each ingredient for the dressing at the bottom of the jar? For instance, how much olive oil, salt, etc? :) Thank you so much!

Reply Posted 12 years ago

Monica says:

Hi Jennifer. There is a big teal bar below the photos of each variety of salads in that post. Click on that bar, and it links to the complete recipe with specific ingredient amounts and instructions. For example, below the photos of the curry version, the teal bar says "View & print Curry Quinoa Salad-in-A Jar Recipe". Click on that bar, and you'll find the specifics. The same applies to the other varieties. Hope you enjoy the recipes. :-)

Reply Posted 12 years ago

Mae says:

Love, Love, Love your sight and recipes!!!!!! Keep up the great ideas. :)

Reply Posted 12 years ago

Monica says:

Thanks so much for the happy feedback, Mae. :-)

Reply Posted 12 years ago

tracie says:

I love your recipes - about to make the fiesta quinoa salad! I'm sure this is a dumb question...I had to buy frozen corn as they were out of fresh corn on the cob. Do I cook the corn first or simply thaw the frozen corn and make sure its dry before putting in the jars?

thanks so much!

Reply Posted 12 years ago

Monica says:

Hi Tracie. Not a dumb question at all! No need to cook the frozen corn (that's what I normally use, too). Hope you enjoy the fiesta quinoa salad. :-)

Reply Posted 12 years ago

Carrie says:

These recipes look great!!! I've been looking for a healthy lunch that I can prepare the night before for work, and this is perfect!! I can't wait to try all the different flavors. One question- if I make a ton of the quinoa and freeze, how would you recommend defrosting?

Reply Posted 12 years ago

Monica says:

Hi Carrie. So sorry I missed seeing your question until now. Hope I'm not too late to be helpful. Anyhoo...I recommend freezing the quinoa in small portions so you can easily thaw exactly how much you need. The easiest way to thaw it is to move it to the fridge the day before you'll be needing it, so that it can thaw gradually. Or, to speed things up, you can safely set it out at room temperature for an hour or two.

Reply Posted 12 years ago

MissyT says:

I love this salad and I get so many requests for it from my friends. I want to know how to make it for a group potluck and not just single serving. Thanks

Reply Posted 12 years ago

Monica says:

Hi Missy. I haven't ever made this in a big portion for a group, so I'm not sure how best to do it. You could try making a giant layered salad (simply a larger version of the individual jars) using a trifle bowl. I don't know how hard it would be to serve, though. Guests would need to dig all the way down to the bottom with a large serving spoon to get some of everything. Or, you could toss all of the ingredients together like a regular salad.

Reply Posted 12 years ago

Janelle says:

THANK YOU for this! Being allergic to many things lunches for work have been agony. THIS I can do. And WOW are they good. I've been showing them to all my friends and family and they think - that's a nice idea. Then I get them to try them and they are HOOKED and off to buy their own jars. In the last two week your salads have converted 5 different households.

So thank you, once again.

Reply Posted 12 years ago

Sandra, Upstate New York says:

Just as an fyi: I was referred via a link on "Eating Made Easy" by Amelia Winslow.
Like other comments....this post is brilliant and presented beautifully.
Now that I've found this FABULOUS salad-in-a-jar idea (with equally wonderful recipes), I now also have the gift of your entire site. It's inspiring and makes me want to eat healthier. Thank you.

Reply Posted 12 years ago

Ashley says:

So, I just need to say this.
These salads are AMAZING! The flavor that the quinoa takes with the dressing is incredible. I've made the Curry and the Asian style.....yum yum yum! Excited to try the other two! Thanks for posting these :)

Reply Posted 12 years ago

Katie Rolli says:

Thank you, thank you, thank you! My husband is our Stay-at-Home-Dad and he made these for my work lunches. Today I had the curry, delish. Can't wait to try the others tomorrow. Keep up the good work, thank you again!

Reply Posted 12 years ago

Lorrie says:

Is all this okay to eat while pregnant?

Reply Posted 11 years ago

Rebecca says:

I don't see any measurements on here. How much for the dressing? How much for the quinoa, vinegar, Olive oil, etc.? I would love to make this but I have to write everything down.

Reply Posted 11 years ago

Monica says:

Hi Rebecca. There is a big teal bar below the photos of each variety of salads in that post. Click on that bar, and it links to the complete recipe with specific ingredient amounts and instructions. For example, below the photos of the curry version, the teal bar says "View & print Curry Quinoa Salad-in-A Jar Recipe". Click on that bar, and you'll find the specifics. The same applies to the other varieties. Hope you enjoy the recipes. :-)

Reply Posted 11 years ago

Shaylene Wright says:

I am looking forward to trying these as well as the refrigerator oats and the oatmeal packets. I am single with a very busy lifestyle and I am on the hunt for nutritious "grab'n'go" type meals that will make me feel full longer and be quick. So anything in a bag, jar etc. catches my interest.

I would love to see more flavor varieties of these quinoa salads. My friend makes one (but not in a jar) with spinach, halved red grapes, gorgonzola cheese, and quinoa. I think she uses a balsamic vinegar dressing.

Reply Posted 11 years ago

Shaylene Wright says:

My mom doesn't like quinoa. Do you know if these would work with rice?

Reply Posted 11 years ago

Mez Potter says:

Hello. Great ideas for jar salad. What else can I use besides Quinona. I hate it.

Reply Posted 11 years ago

Monica says:

Hi Mez. You can substitute cooked brown rice or any cooked whole grain that you prefer.

Reply Posted 11 years ago

Angie says:

Just wondering... One of your last tips is to not use cut tomatoes in the salads. Yet right after that tip there is a picture showing a few jars containing cut tomatoes in the salads. Is cutting a tomato bad or would it be okay as long as I ate those salads within a few days? Thanks.

Reply Posted 11 years ago

Monica says:

Hi Angie. I think you may be mistaking the chopped red peppers for cut tomatoes (they do look similar!). All of the tomatoes in my photos are whole (uncut) grape tomatoes. The reason I don't recommend cutting tomatoes is because they have so much liquid inside that would make the other ingredients soggy and shorten the storage life of the jar.

Reply Posted 11 years ago

Angie says:

You are so right! I totally forgot about the red peppers. Thanks for the clarification!

Reply Posted 11 years ago

Dione Gourdine says:

Can you use the metal lids for the Quinoa Salads in jars? Is it safe to use the metal lids? From your explanation of sealing with a Foodsaver you use the metal lid to seal. Did you remove it and use a plastic lid. If we are using glass jars because they are safer than plastic why would we want to use a plastic lid?

Reply Posted 11 years ago

Monica says:

Hi Dione. Sure you can use the metal lids. I use the white lids because they are more durable and are easier to screw on and off since they are one piece. The metal lids will eventually rust, but they are fine to use until then.

Reply Posted 11 years ago

Angela says:

Just a quick question regarding the nutritional information...does this match the 1 cup of quinoa stated in each recipe...or the statement in the beginning where it says

(It's especially convenient if it's frozen in 1/2 cup portions--the amount needed for each jar of salad--so you can thaw exactly what you need for future salads)

Thank you, as I'd really like to know my calorie count etc.

Reply Posted 10 years ago

Monica says:

Hi Angela. The 1 cup measurement in the recipe is pre-cooked dry quinoa. This makes 4 cups of cooked quinoa, which is enough for 8 jars; each jar uses 1/2 cup cooked quinoa. The calorie count and nutritional information provided is for 1 jar (serving) which includes 1/2 cup cooked quinoa.

Reply Posted 10 years ago

Brittany says:

Hello, this may be a silly question, but I am getting ready to make some of the fiesta salads for the week and realized I didn't know if the corn in the recipe should be cooked or not? I know it says fresh or frozen. I have fresh corn on the cob right now, so do I just cut the corn off and use that or should I cook it first, then cool it and add it in? Also, I only have pint size jars but do not want to add greens to the top, would that still be ok or will there be too much air space in the rest of the jar? I guess a better version of that question would be does the jar need to be all the way full to stay fresh? Thank you very much.

Reply Posted 10 years ago

Monica says:

Hi Brittany. You can use either raw or cooked corn, according to your personal preference. I usually use frozen corn and it is blanched before it's frozen. Since you're using fresh corn, you may want to cook it slightly so it's a bit easier to digest. However, it's perfectly fine to eat raw, uncooked corn, too. So, either way. The jar doesn't have to be all the way full, so the pint jars you have will be fine. Hope you enjoy your fiesta salads!

Reply Posted 10 years ago

Olja Batrovic Saveljic says:

Thank you so much for this wonderful idea! I will make this for the next week🙏🏻😃

Reply Posted 9 years ago

Joan says:

This is just what I've been looking for! Thank you! I've been reading through the comments, and apparently I'm the only one who doesn't know the exact measurements of all the ingredients in the basic quinoa recipe. (Blush)

Reply Posted 9 years ago

Monica says:

Hi Joan. No need to blush. It's a long post and you may have scrolled past the links to each of the 4 recipes with specific ingredient amounts. You'll find them by clicking on the big teal bars that are at the bottom of each description. For example, after the explanation and photos of how to make the curry quinoa salad-in-a-jar, there is a teal bar that says "View and Print Curry Salad-in-a-Jar Recipe"; click on that bar to get to the recipe with ingredients amounts. There is a teal bar to click for the other 3 varieties after their photos, as well.

Reply Posted 9 years ago

Kristen says:

What size mason jars do you use?

Reply Posted 9 years ago

Monica says:

I used pint jars for the versions that include greens. Half pint jars work without the greens.

Reply Posted 9 years ago

Glenda Schloff says:

What about dressings for each of these salads?

Reply Posted 9 years ago

Monica says:

Hi Glenda. The dressing is mixed with the quinoa before it is added to the jar. The dressing ingredients are all included in the recipe.

Reply Posted 9 years ago

Kashkaani says:

Once sealed how lomg are they good for? Do i need to keep them cold once sealed?? Thank you in advance

Reply Posted 8 years ago

Kashkaani says:

Sorry found it! Thank you for these beautiful recipes but do i need to keep them refridgerated ?

Reply Posted 8 years ago

Monica says:

Yes, Kashkaani, they definitely need to be refrigerated.

Reply Posted 8 years ago

Let's hear what you have to say