How to make curried quinoa & corn make-ahead salads

Add 1 cup dry Cous Cous to a small pot. Add 2 cups of water with bullion and curry.

While Cous Cous is cooking, dice peppers. Set aside.

Dice red onion. Set aside.

Cut corn off cobs. Set aside.

Gather three glass jars.

First add bell pepper layer.

Then onion.

Corn is next.

Then, add Cous Cous.

Top with edamame.

Fill three containers with soyaki dressing. 3 tablespoons each.

Add micro greens to the top and hollow out a spot for the dressing containers.

Add dressing (containers) with lids on, and place lid on jar. Refrigerate.

When eating: pour into medium bowl and add dressing. Toss.

Enjoy.