Quinoa and Beet Mason Jar Salad


  • 1 cups cooked quinoa
  • 1 bunch peeled, cooked beets (4)
  • 1 cup cherry tomatoes
  • .25 cup pecans
  • .25 cup pumpkin seeds
  • 4 cups Kale
  • 4 oz. goat cheese
  • 2 TBSP Extra virgin olive oil
  • 1 TBSP Balsamic vinegar


  1. Preheat the oven to 400°.
  2. Place the sliced beets and tomatoes evenly on a large cookie sheet tray, or 2, lined with parchment paper and drizzle them with olive oil and season salt and pepper.
  3. Roast them in the oven for 20 minutes or until the beets and tomatoes are softened and lightly browned. Cool.
  4. Layer the Mason jars in the following order; pecans, pumpkin seeds, quinoa, goat cheese, beet/tomato mixture and Kale.
  5. Dressing: mix the oil and vinegar together in a separate smaller mason jar.
  6. For more help with this recipe, click here.