Greens & Ancient Grains Quinoa Jar

Course Salad

Cuisine American

Keyword chickpea quinoa salad, make ahead salad jars, mason jar salad meal prep, quinoa jar salad

Prep Time 20

Cook Time 15

Total Time 35

Servings 5 jars

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

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

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.