Layer homemade vinaigrette, quinoa, fresh veggies, and leafy greens into a jar for a salad you can take anywhere—and enjoy anytime.

Powerhouse Jar Salad

Make Lemon Vinaigrette: Whisk together lemon juice, honey, Dijon mustard, garlic, 1/2 teaspoon salt, and pepper in a small bowl. Slowly whisk in olive oil until smooth and slightly thickened. Cover and set aside.

Rinse quinoa under cold water until water runs clear; set aside. Bring water, cumin, 1/2 teaspoon salt, garlic powder, and chili powder to a boil in medium saucepan. Stir in rinsed quinoa. Cover and cook over low heat for 12 to 15 minutes or until tender. Remove from heat. Let stand, covered, for 5 minutes; uncover and cool.

Steam corn in microwave according to package directions; cool. Pour Lemon Vinaigrette into 4 (1-quart each) canning jars. Layer with black beans, quinoa mixture, green bell pepper, corn, cherry tomatoes, and salad blend to jars; slightly press down to compact layers.

Top with cilantro and green onions. Place lids on jars. Refrigerate in jars for up to 3 days.