Salmon and quinoa mason jar salad | Marine Stewardship Council
Combine the oil, orange and lemon juice, salt, pepper, garlic and mustard. Whisk until well mixed and slightly thickened.
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Cooking tools:
- Mason jar
- Saucepan
- Whisk
- Mixing bowl
- Stove
- Fork
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Chef's knife
- Cutting board
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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)
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