Ingredients:

• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 1 cup shredded carrots
• 2 red radishes, thinly sliced
• 2 cups baby spinach leaves
• 1/4 sauerkraut or shaved cabbaged

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

• Prepare the dressing by combining olive oil, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Whisk until well combined. Set aside.
• Take four mason jars and start layering the ingredients. Begin with the dressing, adding about 2 tablespoons to the bottom of each jar.
• Divide the cooked quinoa evenly among the jars, layering it on top of the dressing. Top with sauerkraut or cabbage of desired.
• Next, distribute the chickpeas among the jars, followed by the shredded carrots and radishes.
• Add a layer of baby spinach leaves on top, ensuring it fills the remaining space in the jars.
• If desired, sprinkle sliced almonds and dried cranberries over the spinach in each jar for added crunch and sweetness.
• Seal the mason jars tightly with their lids and refrigerate until ready to enjoy. These salads can be prepared ahead of time and stored in the fridge for up to 4-5 days.
• When ready to eat, simply shake the mason jar to distribute the dressing evenly over the ingredients. Pour the contents into a bowl or eat directly from the jar.