1cupcooked quinoaI used tri color quinoa here, but it doesn't matter which kind you use
1.5cups cocktail bocconcini cheese
1bunch fresh basildiced into thin strips
1/4cupfinely diced purple onion
4Tablespoonsbalsamic vinegar
4Tablespoonsolive oil
Salt & Pepper to taste
Instructions
On the bottom of each jar, pour in 1 tablespoon of balsamic vinegar, and 1 tablespoon of olive oil. Note the oil will solidify in the fridge so when I go to eat it, I will run the bottom of the jar under hot water for a minute to get it back to liquid.
Add a small handful of tomatoes. Keep them whole to last longer. Always add them on the bottom onto the oil and vinegar - their skin is resistant to absorb the liquids.
Add approx 1/2 cup of bocconcini balls on top of the tomatoes.</span>
Add a tablespoon of diced onion
Add 1/3 cup of cooked quinoa
Add a few more tomatoes on top of the quinoa
Add basil on the very top
Store in the fridge for 3-4 days.
Notes
The ingredient quantities are just a guideline. Adjust quantities to your taste.