Greens & Ancient Grains Quinoa Jar
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Five make-ahead mason jars layered with dressing, veggies, chickpeas, quinoa, cheddar and greens. Keep them chilled for grab-and-go lunches through the week.
Ingredients
Salad
- 10 tbsp light balsamic vinaigrette
- 1 quart grape tomatoes
- 5 mini cucumbers sliced
- 2 cups chopped broccoli
- 1/2 red onion chopped
- 1 can chickpeas drained
- 1 1/4 cups cooked quinoa
- 10 tbsp shredded cheddar
- 5 cups arugula
- 5 cups mixed supergreens
Equipment
- 32-oz jars
- saucepan
- cutting board
- chef’s knife
Directions
- Prepare: Cook the quinoa ahead of time and chill it. Wash and dry the greens, and rinse and drain the chickpeas.
- Assemble: Layer the dressing, tomato, cucumber, broccoli, onion, chickpeas, quinoa, cheddar, arugula, and supergreens. Seal and refrigerate; tip into a bowl before eating.
- Store: Refrigerate right away; for meal prep, eat within 3 days.
- Serve: Hold the jar upright until you are ready to eat. Pour it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 564g | Calories: 400kcal | Carbohydrates: 39g | Protein: 13g | Fat: 23g | Saturated Fat: 5.9g | Trans Fat: 0g | Cholesterol: 14mg | Sodium: 255mg | Potassium: 1011mg | Fiber: 8.8g | Sugar: 12g | Vitamin A: 5626IU | Vitamin C: 63mg | Calcium: 240mg | Iron: 3.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; light balsamic vinaigrette counted as oil and vinegar dressing, chickpeas counted as canned chickpeas, drained (one can 250 g), mixed supergreens counted as green leaf lettuce. Brands and portions vary, so use it only as an approximation.