Quinoa, Goat Cheese & Pumpkin Seed Arugula Jar

Course Salad

Cuisine American

Keyword arugula jar salad, goat cheese salad, meal prep lunch, quinoa salad in a jar

Prep Time 20

Cook Time 15

Total Time 35

Servings 5 jars

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

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

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.