Servings: 2

1 Tbs toasted pine nuts 1 Tbs toasted pine nuts
¾ c kale or spinach ¾ c kale or spinach
red onion slices red onion slices
¼ c chopped red bell pepper ¼ c chopped red bell pepper
½ c cauliflower ½ c cauliflower
½ c cucumber ½ c cucumber
⅓ c cooked quinoa ⅓ c cooked quinoa
vegetable stock vegetable stock
¼ c canned black beans, rinsed ¼ c canned black beans, rinsed
lemon basil dressing lemon basil dressing

In a saucepan, combine vegetable stock and quinoa. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until stock is absorbed and quinoa is tender. Remove from heat. Stir in beans and prepared dressing
Divide quinoa and bean mixture between two pint jars. Top with cucumber slices, cauliflower, bell pepper, red onion, kale and pine nuts. Cover and chill.
To serve, empty contents onto a plate, tossing to combine.