Add all ingredients to blender or food processor and pulse several times. Then with motor running slowly, pour in olive oil. Set aside in refrigerator.

Preheat oven to 325 degrees. Place parchment paper on cookie sheet and evenly place almonds on parchment paper. Toast almonds in oven for 10 minutes. While almonds are in the oven, add honey and sugar to small saucepan and bring to boil. After mixture bubbles for 2 minutes, remove from heat and set aside.

Once almonds are done toasting in the oven, place them in a medium size bowl and mix with honey and sugar mixture until they are all coated. Place coated almonds back on parchment lined baking sheet and bake for 15 more minutes. Remove from oven and let cool completely.

Add 1/4 cup sugar, salt and cinnamon to large bowl and stir. Break up any almond clumps and mix them up in the salt, sugar, and cinnamon and toss until coated.

In a small saucepan, boil 1 cup water with dash of salt. Add 1/2 cup quinoa, mix and reduce heat to simmer. Cover saucepan and simmer for 15 minutes. Fluff with fork and set aside.

Arrange each mason jar salad as follows with first ingredient on the bottom-1. 2-3 T blueberry vinaigrette 2. 1/2 cup cucumbers 3. 1/4 cup red onion 4. 1/4 cup quinoa 5. 1/3 cup candied almonds 6. 1 cup spinach 7. 1 T feta cheese 8. 1/4 cup blueberries

Author: 3 Scoops of Sugar