Layered Black Bean and Quinoa Jar Salad

Quinoa is one of those grains that people often call a seed, and that is a fair description. It is the seed of a leafy plant that was grown in the Andes for a very long time, and it cooks in about the time it takes to make a pot of rice. What makes it useful for a jar salad is that it stays separate and fluffy after it cools. Rice tends to clump and go stiff in the fridge, but quinoa keeps its texture, so the bottom layer is still pleasant on day two.

The dressing does more work than it looks like. Lime juice and Dijon mustard are both sharp, and when they sit on the bottom of the jar they flavour everything above them as the salad rests. I like to make the dressing first, right in the jar I plan to use, so I can see how much I have and do not end up with a wet mess in a bowl. Keep the spinach at the very top, where it stays dry and crisp. Cucumber and cherry tomatoes give off water, so they sit a little lower and get shaken into the dressing when you eat.

If you are cooking the quinoa for the first time, rinse it well under cold water. Quinoa has a natural coating that tastes bitter if you skip this. Black beans from a can are a good shortcut, and rinsing them removes much of the packing liquid, which keeps the jars from tasting tinny.

A small tip for storage: these jars keep for about three to four days in the fridge, so making a batch at the start of the week is easy. Pour the jar contents into a wide bowl, add a handful of fresh spinach if it has wilted, and eat it cold or let it come closer to room temperature for about twenty minutes.

For a fuller lunch, serve a jar alongside a plate of grilled fish or a simple chicken dish. A few slices of avocado on the side add richness, and a warm piece of Grilled Barramundi with Mango Avocado Salsa would fit the same fresh, lime-bright mood. If you want something with more warmth and body to go with it, a bowl of Golden Pumpkin and Chickpea Curry makes a lovely pairing for a cooler evening.