Quinoa Mason Jar Salad
A perfectly layered salad that stays fresh and crisp until lunch. Roasted squash brings a deep, caramelized sweetness, while tart apples add a bright counterpoint.
Category
Work
Prep Time
20 minutes
Total Time
35 minutes
Servings
4 jars
Ingredients
2 cups cooked quinoa
1 can chickpeas, drained
2 cups cherry tomatoes, halved
1 cucumber, diced
1 red onion, thinly sliced
1 cup Kalamata olives
1 cup feta cheese
4 cups mixed greens
For the Dressing:
1/4 cup olive oil
2 tbsp lemon juice
1 tsp dried oregano
Salt and pepper to taste
Instructions
Layer dressing at bottom of jars
Add harder vegetables (onions, tomatoes)
Layer quinoa and chickpeas
Add cucumber and olives
Top with feta cheese
Finish with mixed greens
Seal tightly and refrigerate
Shake to combine at lunch
