Mix dressing ingredients in the bottom of a 1 pint jar. Olive oil to vinegar ratio should be about 2 to 1.

Add quinoa and toss with dressing.

Add roasted red peppers.

Add olives.

Add garbanzo beans.

Add grape tomatoes. Do not cut the tomatoes as they will not keep as well.

Add salad greens. This should take about the top half of the jar.

Seal jar and refrigerate until ready to eat. The salad will last longest if ingredients are as dry as possible before added to the jar.