Grab a 1 pint (2 cup) mason jar. Combine the dressing ingredients in the bottom of the jar, stirring them with a fork. Fill it with 80 g of cooked quinoa. Use the fork to toss the dressing with the quinoa until well combined. Level out the quinoa for an even bottom layer.
On top of the quinoa, layer the salad ingredients in order as listed: corn, black beans, jalapenos, tomatoes, and finally the chicken. Measure out the baby spinach and place in a separate container or Ziploc bag.
Put a lid on the jar and refrigerate. Salad should stay fresh for approximately 4-5 days, depending on the freshness and type of ingredients used.
Time to Eat!
When ready to eat, empty your bag of greens into a bowl or plate. Pour the quinoa salad on top of your greens. The dressed/flavored quinoa serves as the dressing for the greens.
Eat Hot or Cold! Although these are normally eaten cold; if you prefer a hot version, you can heat the jars (without the greens) in the microwave for 1-2 minutes; stir and eat right out of the jar.