INGREDIENTS
3 cups cooked quinoa
2 cups chopped kale
1/2 cup shredded Parmesan
1/2 cup chopped sun-dried tomatoes in oil
1/2 – 3/4 cup pesto
DIRECTIONS
In a large bowl combine quinoa, Parmesan, sun-dried tomatoes. Stir until combined. Stir in pesto just until combined. Scoop salad into individual pint jars and fill to the top with Kale. Refrigerate until ready to eat.