Salmon and quinoa mason jar salad | Marine Stewardship Council

Ingredients

• 1/2 cup extra virgin olive oil
• 1/3 cup freshly squeezed orange juice
• 1/4 cup fresh lemon juice
• 1/4 tsp salt
• 1/2 tsp coarse black pepper
• 4 medium cloves garlic, crushed
• 1 tbsp mustard
• 1 cup quinoa, washed thoroughly
• 2 cups water
• 2 red bell peppers, washed and cut into small cubes
• 2 cans MSC certified salmon, drained
• 5 cups spinach
• 5 medium mason jars (16 oz or 500ml)