Protein Power Quinoa, Egg & Chickpea Jar
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Five layered salad jars with quinoa, chickpeas, feta, hard-boiled eggs and spinach over Italian vinaigrette. Keep them chilled for grab-and-go lunches, then tip each into a bowl and toss.
Ingredients
Salad
- 1/3 cup dry white quinoa
- 2/3 cup water or broth
- 10 tbsp prepared Italian vinaigrette
- 1 pint cherry tomatoes halved
- 5–6 mini cucumbers sliced
- One 15-oz can chickpeas drained and rinsed
- 10 tbsp crumbled feta
- 5 hard-boiled eggs chopped
- 5 cups baby spinach
Equipment
- 32-oz jars
- saucepan
- cutting board
- chef’s knife
Directions
- Prepare: Rinse the quinoa and simmer it in 2/3 cup water or broth for about 10 minutes. Let it rest covered, then fluff it and cool it. Hard-boil the eggs, cool them, and peel them.
- Assemble: Divide the dressing among the jars, then add tomatoes, cucumbers, chickpeas, cooked quinoa, feta, eggs, and spinach. Close tightly. Pour each jar into a bowl to eat.
- Store: Refrigerate right away; for meal prep, eat within 3 days.
- Serve: Keep the jar upright until it is time to eat. Empty it into a bowl, toss everything with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 446g | Calories: 426kcal | Carbohydrates: 31g | Protein: 17g | Fat: 28g | Saturated Fat: 7.3g | Trans Fat: 0g | Cholesterol: 203mg | Sodium: 430mg | Potassium: 800mg | Fiber: 6.3g | Sugar: 8.3g | Vitamin A: 3870IU | Vitamin C: 22mg | Calcium: 212mg | Iron: 3.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; dry white quinoa counted as dry quinoa, prepared Italian vinaigrette counted as oil and vinegar dressing, One 15-oz can chickpeas counted as canned chickpeas, drained (one can 250 g). Brands and portions vary, so use it only as an approximation.