Upside Down Tremblant Quinoa Salad in a Jar

Ingredients

Yield:

1 salad

• • Quinoa (red and white) 200ml

• Dressing

  • Soy sauce: 25ml
  • Maple syrup: 15ml
  • Rice vinegar: 15ml
  • 1 Fresh lime juice and zest
  • Fish sauce (optional): 10ml
  • Olive oil: 60ml
  • Chopped garlic: 1 clove
  • Chopped French shallot: 1/2
  • Salt and pepper to taste (keeping in mind the salt is already present in the soy sauce)

• In order of appearance

  • Minced red cabbage: 200ml
  • Minced red onion: 50ml
  • Minced bell peppers: 80ml
  • Minced zucchini: 80ml
  • Diced cucumber: 100ml
  • Cilantro leaves: 50ml
  • Baby spinach: 300ml

Preparation

Difficulty:

Easy

Time:

20 Minutesthe day before

Total Time:

25 Minutes

1. 1. The night before, cook the quinoa in a medium size pot of boiling water with a pinch of salt. Cook for about 20 minutes or until tender. Drain well and let it cool down completely.
   2. To make the dressing, simply assemble all the ingredients in a small bowl and pour as much dressing as you like in the bottom of the jar. Cut all the vegetables except the cilantro and the baby spinach as you’ll want to keep them separated.
   3. Add the vegetables starting with the cabbage and finishing with the baby spinach. Lastly, top it off with the cooked quinoa and seal the jar. When ready to eat, flip over the jar and give it a good shake.
   4. Pour it into a bowl and enjoy!