Quinoa, Goat Cheese & Pumpkin Seed Arugula Jar
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Hearty jar salads layered with Italian dressing, quinoa, peppers, tomatoes, goat cheese, pumpkin seeds and arugula. A make-ahead lunch that keeps for a few days in the fridge.
Ingredients
Salad
- 12 tbsp light Italian dressing
- 1 quart halved cherry tomatoes
- 3 chopped bell peppers
- 1/2 red onion chopped
- 3 cups cooked quinoa
- 6 oz goat cheese
- 1/4 cup roasted salted pumpkin seeds
- 3 cups baby arugula
Equipment
- quart jars
- saucepan
- cutting board
- chef’s knife
Directions
- Prepare: Cook the quinoa following the package directions and let it cool before using. Wash and dry the vegetables.
- Assemble: Put the dressing, tomatoes, bell peppers, onion, cooked quinoa, goat cheese, pumpkin seeds, and arugula into the jars in that order. Chill until serving.
- Store: Refrigerate right away; for meal prep, eat within 3 days.
- Serve: Stand the jar upright until mealtime. 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: 407g | Calories: 392kcal | Carbohydrates: 39g | Protein: 15g | Fat: 21g | Saturated Fat: 6.9g | Trans Fat: 0g | Cholesterol: 16mg | Sodium: 541mg | Potassium: 758mg | Fiber: 6.6g | Sugar: 11g | Vitamin A: 1920IU | Vitamin C: 77mg | Calcium: 116mg | Iron: 3.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; bell peppers counted as green bell pepper, goat cheese counted as soft goat cheese. Brands and portions vary, so use it only as an approximation.