I am so excited about these little mini quinoa salad jars — especially ahead of the big game day and galentine’s day celebrations. We all need a little something refreshing and healthy at the table. These are so EASY and amazing to make ahead of time. You just pop them in the fridge and take them out when ready to serve. The best part is that I used Success Boil-in-Bag Tri-Color Quinoa to make these in a snap. The quinoa comes together in 10 minutes! I prepared the rest of the ingredients and dressing as it was cooking. We love a productive recipe! The quinoa requires no mixing, checking, or stress. The Success Boil-in-Bag line of products has become my go-to! They make recipes so quick, simple, and foolproof. You can find the full recipe for this appetizer below and click here to find where you can purchase these in-store. Make sure to check out my Instagram Reel to see how to make these!
Quinoa Salad Jar Appetizer: (makes 6-8 jars)
*I used 4 oz mason jars*
1 Bag Success Boil-in-Bag Tri-Color Quinoa
1 C diced cucumber
1 C sliced cherry tomatoes
1 C diced bell pepper
1/2 C crumbled feta cheese
1/2 C pitted and sliced Kalamata olives
Red Wine Vinaigrette:
1/4 C olive oil
2 Tbsp red wine vinegar
½ - 1 Tbsp honey mustard
1/4 Tsp oregano
Salt and pepper to taste
Start preparing the quinoa according to the instructions on the box. Add the bag to a pot of water, bring to a boil, and boil for 10 minutes.
While the quinoa is cooking, wash and cut your vegetables and salad ingredients. Set aside.
Add all ingredients to a jar for the vinaigrette, mix, and set aside.
When the quinoa is done, remove the bag from the water and let drain into the pot. Add to a bowl to fluff and cool for 5 minutes.
Assemble the mini salad jars. Add 1/2 tbsp of dressing to the bottom of each jar followed by a spoonful of quinoa followed by the rest of the ingredients. Cover jars and refrigerate until you are serving.
Enjoy!
Disclaimer: Thank you to Success Rice for sponsoring the recipe post. I am honored to work with this wonderful brand!
