Ingredients 

1 cup cooked and cooled quinoa 

2 Roasted red bell peppers 

Grilled cajun shrimp – 1 lb. 

4 cups of spinach 

Directions 

1. Makes 4 jars! 
2. Divide quinoa (1/4 cup) among mason jars then layer in the following order: peppers, cajun shrimp and fill jar with spinach to the top. 
3. Serve with guacamole or greek yogurt (seasoned with some paprika) instead of sour cream!