I bought the cast iron at an antique shop in Ingram, TX. The fridge had random veggies: onions, garlic, cilantro, bacon, etc. So it made perfect sense to cook the quinoa, chop the veggies and the bacon. Then what would the “salad” be without a Mason jar, right? You don’t really need instructions. Follow the rules of your quinoa box. Sautee your veggies and meats. Then add all ingredients and mix. Set it in a jar, cool it down and pick at it when you need to munch.
Note: I use the oil from the bacon to sautee. No salt was added.
Wait! I did add fresh pecans and cold, purple grapes to the mix. Add those at the end. The subtle transition between salt and sweet was excellent to my palate!!!