Description
A delicious and convenient way to prepare healthy lunches for the week using mason jars.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup chickpeas, drained and rinsed
- 1 cup spinach
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water and then cook it in a pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed.
- Let the quinoa cool completely.
- In each mason jar, layer the ingredients starting with the dressing at the bottom, followed by quinoa, chickpeas, bell pepper, cucumber, cherry tomatoes, spinach, and feta cheese on top.
- Seal the jars tightly and store them in the refrigerator for up to 5 days.
- When ready to eat, shake the jar to mix the ingredients and enjoy!
Notes
- Feel free to customize the ingredients based on your preferences.
- Make sure to use airtight jars to keep the salads fresh.
- These salads can be made in advance for quick lunches throughout the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 jar
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg