2-for-1 wordless linky

This week I'm including a recipe along with the Wordless Wednesday linky. Since the holiday season is officially over tomorrow, I've made some salads in a jar to take along for lunches. I'll need to add some greens to the top in the morning, but otherwise, they're ready to go! And there are 4 more servings of quinoa pilaf in the freezer ready to make next week's lunches as well.

QUINOA PILAF INGREDIENTS (makes 4 C - enough for 8 individual salads):
1 C quinoa
1 Tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 C water
½ tsp kosher salt
½ tsp ground black pepper
MAKE QUINOA PILAF:
In a strainer, rinse the quinoa under running water for 60 seconds, until water runs clear; drain. In 2 quart pan on stove top, heat olive oil over medium-high heat; add onions and cook until soft. Add garlic and stir for 1 minute. Add water, quinoa, salt and pepper. Bring to a boil, lower heat, cover and simmer for 15 minutes. Remove lid, remove from heat, and fluff with a fork. Set aside to cool completely.
Leftover quinoa pilaf may be frozen for use in making additional salads in the future.
Directions for assembly of all 4 salads-in-a-jar:
-Without greens in a ½ pint (1 C) jar or container. Layer the quinoa pilaf and salad ingredients, omitting the greens.
-With the greens in a pint (2 C) jar or container. Layer quinoa and salad ingredients, with greens added to the top of the jar.
1. Have prepared quinoa on hand or prepare if none available – you will need ½ C.
2. COMBINE dressing ingredients in bottom of jar, stirring them with a fork. Add ½ C cooked & cooled quinoa pilaf; use a fork to toss with dressing until well combined. Level out quinoa for an even bottom layer.
3. LAYER the salad ingredients in the order given from the bottom up. If adding greens in the pint jar option, you can pack them in to get as much as possible in the jar.
4. PUT A LID on the jar and refrigerate. Salad should stay fresh for approx. 4-5 days, depending on the freshness and type of ingredients used. Jars that include greens may have a shorter shelf life.

Mediterranean Quinoa Salad-In-A-Jar
½ C Prepared Quinoa
Dressing Ingredients (for 1 jar):
1 tsp olive oil
1 tsp white wine vinegar
1/8 tsp kosher salt
¼ tsp dried leaf oregano
½ tsp ground chia seeds (optional)
Salad Ingredients (for 1 jar):
2 Tbsp chopped roasted red pepper or pimentos, patted dry
1 Tbsp toasted pine nuts
2 Tbsp halved or sliced black olives, such as kalamata, drained & patted dry
¼ C canned or frozen artichoke hearts, drained, patted dry & coarsely chopped ; garbanzo beans may be substituted for all or part of artichokes
1 C packed greens (optional); cut romaine lettuce, uncut arugula, uncut baby spinach, or shredded cabbage
NUTRITIONAL INFO for pint jar: 259 kcal, 14.6g fat, 28.3g carbs, 9g fiber, 8.1g protein

Asian Quinoa Salad-In-A-Jar
Ingredients
½ C Prepared Quinoa
Dressing Ingredients (for 1 jar):
3/4 tsp olive oil
¼ tsp sesame oil
1 tsp soy sauce
1 tsp white wine vinegar
1 tsp peanut butter powder or peanut butter
½ tsp ground chia seeds (optional)
Salad Ingredients (for 1 jar):
¼ C snow peas cut into 1" pieces
¼ C shredded carrots
2 Tbsp roasted peanuts
1 C packed greens; cut romaine lettuce, uncut arugula, uncut baby spinach, or shredded cabbage
NUTRITIONAL INFO for pint jar: 279 kcal, 15.9g fat, 27.1g carbs, 7.8g fiber, 10.9g protein

Fiesta Quinoa Salad-In-A-Jar
½ C Prepared Quinoa
Dressing Ingredients (for 1 jar):
1 tsp olive oil
1 tsp white wine vinegar
1/8 tsp kosher salt
1 tsp taco seasoning
½ tsp ground chia seeds (optional)
Salad Ingredients (for 1 jar):
¼ C corn (fresh or frozen); patted dry if wet
¼ C black beans, rinsed, drained, and patted dry
1 tsp diced jalapeno (if more heat is desired)
6-8 small grape or cherry tomatoes, left whole (optional)
1 C packed greens (optional); cut romaine lettuce, uncut arugula, uncut baby spinach, or shredded cabbage
NUTRITIONAL INFO for pint jar: 264 kcal, 8.0g fat, 40.8g carbs, 9.1g fiber, 10.9g protein

Curry Quinoa Salad-In-A-Jar
½ C Prepared Quinoa
Dressing Ingredients (for 1 jar):
1 tsp olive oil
1 tsp white wine vinegar
1/8 tsp kosher salt
3/4 tsp curry powder
½ tsp ground chia seeds (optional)
Salad Ingredients (for 1 jar):
1 Tbsp golden raisins
¼ C chopped red bell pepper or zucchini or combination
¼ C canned garbanzo beans (chick peas), rinsed, drained, and patted dry
1 Tbsp toasted pine nuts
1 C packed greens (optional); cut romaine lettuce, uncut arugula, uncut baby spinach, or shredded cabbage
NUTRITIONAL INFO for pint jar: 302 kcal, 13.2g fat, 39.8g carbs, 7.3g fiber, 8.7g protein