Prepare lentils, quinoa, and walnut dressing

To cook the black (or French green) lentils, place sorted and rinsed lentils into a pot of water. Bring to a gentle boil and cook for 10 to 15 minutes. Drain and set aside to cool to room temperature.

Add rinsed and strained quinoa to a pot with water. Bring to a boil and cook for 5 minutes. Put on a tight-fitting lid and turn off the heat, but allow the quinoa to sit covered for 15 to 20 minutes. Remove the lid and fluff with a fork.

Make the oil-free Walnut Dressing according to the recipe, and set aside.

Assemble the Jars

After the veggies are chopped, there are different ways to assemble this salad in the jar. The two key considerations for having a salad that stays fresh for the 4 to 5 days you may have it in your refrigerator: First, the dressing always goes on the bottom. Second, whole grain is always towards the top.

Be sure to consider the second layer on top of the dressing. Often, it's the chopped onion, cucumber, bell pepper, shredded carrot, or beet, because these veggies have a high water content. If you add quinoa (or another intact whole grain) as the second layer, it will absorb most of the moisture from the dressing, so choose intentionally.

Pour walnut dressing into the bottom of each mason jar

Add chopped onion

Layer in shredded beet

Add shredded carrot

Add chopped bell pepper

Layer in cucumber

Add chopped cauliflower (or broccoli)

Carefully spoon in cooked and cooled black lentils and quinoa

Top with fresh sprouts and hemp hearts (if using)

Put the lid on the mason jars and store them in the refrigerator for up to 4 days. When ready to eat, pour the contents of the jar of a large bowl of mixed salad greens, arugula, baby spinach, or chopped romaine lettuce.