2 cups prepared quinoa (follow package directions)
roasted kernels from 2 ears of corn (prepared in your favorite way)
1 red bell pepper, chopped
flesh of 1 mango, chopped
4 spring onions, chopped
1 16 oz can garbanzo beans, drained and rinsed
1 6-oz bag of baby spinach
juice of 2 limes (about 1/4 cup)
1/4 c olive oil
1 teaspoon salt
Prepare quinoa and corn in your favorite way and let cool to room temperature.
Chop pepper, mango, and onion and in a large bowl combine with corn and quinoa. Add rinsed garbanzos.
In a small bowl combine lime juice, olive oil, and salt.
Toss together with the other ingredients.
Place 1/5 of the quinoa salad in each of 5 mason jars or similar containers.
Top each jar with 1/5 of the bag of spinach.
Salads should keep all week.