Have you heard of RedBook Magazine? My salad picture and name made it into a real life, print, magazine, that makes me a bit excited and giddy. Go look, it’s in the May issue, on the ‘Inspiration Board’ section, right next to Adele! Ok, I think that’s kinda rad that my salad is next to Adele’s head.

One reason I love all the publicity my ‘salad in a jar‘ is getting is that it seems to be inspiring people to eat more salads. To get a few extra servings of vegetables into their daily diet. I know it’s inspiring you because you’ve e-mailed me to tell me, thank you! It always brightens my day to get those emails saying you’ll be eating a salad for lunch everyday at work because this idea inspired you. And that folks, THAT is what TRULY makes me happy. I’m a veggie pusher, through and through. I won’t appologize for it. I won’t be humble about it. It’s who I am and I’m proud of it.

I like to make a big batch of this salad on Sunday to eat leftovers all week at work. Of course I layer it in a jar with some sort of leafy green. It’s actually super good on marinated kale! The dressing recipe makes more than the quinoa salad needs, so just use the leftovers to marinate some kale. It’s a delicious dressing that’s great to use for any salad, really!

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Citrus Quinoa Salad

Yield: Serves 2 as a meal or 4 for a side dish

Ingredients

  • 1 cup fresh chopped pineapple
  • 1/4 cup chopped scallions
  • 1 orange, peeled and chopped
  • 1 cup bell pepper (any color you like), diced
  • 1 cup black beans
  • 1 cup quinoa
  • 1 cup candied pecans
  • 1/4 cup sweet citrus vinaigrette
    • Sweet Citrus Vinaigrette:
  • 1/3 cup vegetable oil
  • 1/3 cup fresh squeezed orange juice
  • 1/4 cup fresh squeezed lemon juice
  • 2 tbsp agave
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instructions

Add all of the salad ingredients to a bowl, toss with the dressing. Chill until ready to serve. Give it a quick stir before you serve it.

Can be made up to 1 day ahead of time.

Dressing:

Place all ingredients in a jar with a lid and shake for about 20 seconds.

Store in the fridge for up to 1 week, and shake before dressing salad.

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