Protein Power Quinoa, Egg & Chickpea Jar

Course Salad

Cuisine American

Keyword egg salad jar, high protein meal prep, make ahead lunch, mason jar salad, quinoa chickpea salad

Prep Time 20

Cook Time 20

Total Time 40

Servings 5 jars

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

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

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.