Jar Salad with Microwave Quinoa
7min
3min
2
444
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Chef's Note
These jar salads will stay fresh in the refrigerator for up to 3 days. Keep the jar upright to prevent the dressing from wilting the greens until you're ready to eat.
Tags
Ingredients
1/2 cup uncooked quinoa
1 cup water
2 cups baby spinach
1 cup cherry tomatoes
1 cup canned chickpeas
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Rinse 1/2 cup uncooked quinoa in a fine mesh strainer under cold water for 30 seconds.
- 2
Combine rinsed quinoa and 1 cup water in a microwave-safe bowl. Cover with a microwave-safe plate.
- 3
Microwave on high for 3 minutes, then let stand (still covered) for 2 minutes.
- 4
While quinoa cooks, drain and rinse 1 cup canned chickpeas.
- 5
In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 6
For each jar (using 2 wide-mouth mason jars), layer ingredients in this order:
- 7
Bottom layer: 1/2 of the dressing mixture
- 8
Next layer: 1/2 cup chickpeas
- 9
Next layer: 1/2 cup cherry tomatoes
- 10
Next layer: 1/2 of the cooked quinoa (fluff with a fork first)
- 11
Top layer: 1 cup baby spinach
- 12
Seal jars tightly and refrigerate until ready to eat. When ready to eat, shake jar to distribute dressing, then pour onto a plate or eat directly from the jar.
Nutrition Information (per serving)
444
15g
50g
21g
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