Mason Jar Mediterranean Power Bowl
20min
25min
4
445
Chef's Note
To prevent 'fridge smell' from the garlic dressing, always store this meal in glass containers. Remember the paper towel trick for the baby spinach; it wicks away the condensation that usually turns greens into sludge by Wednesday!
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Ingredients
1 cup Dry Quinoa
15 oz Canned Chickpeas, drained and rinsed
2 tbsp Olive Oil
1 tsp Dried Oregano
4 cups Baby Spinach
1 cup Cherry Tomatoes
1 cup English Cucumber, diced
1/2 cup Feta Cheese, crumbled
1/4 cup Tahini
2 tbsp Lemon Juice
1 clove Garlic, minced
Instructions
- 1
Rinse quinoa and combine with 2 cups of water in a pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool completely.
- 2
Preheat oven to 400°F (200°C). Toss chickpeas with 1 tablespoon olive oil, oregano, and a pinch of salt. Roast on a baking sheet for 20 minutes until slightly crispy. Allow to cool to room temperature.
- 3
Whisk together tahini, lemon juice, minced garlic, and remaining olive oil to create the dressing. If too thick, add a teaspoon of warm water until pourable.
- 4
Prepare your storage containers. For the spinach, line a large glass container with a dry paper towel. Place the spinach loosely on top and cover with another paper towel before sealing.
- 5
To assemble for the week, use glass jars or divided containers. Place the dressing at the very bottom, followed by the cooled quinoa and roasted chickpeas.
- 6
Add the cucumber and cherry tomatoes on top of the grains. Keep the feta in a small separate container or on the very top layer.
- 7
When ready to eat, combine the fresh spinach with the jar contents and toss. The paper towel method ensures the spinach remains crisp for up to 5 days.
Nutrition Information (per serving)
445
16g
52g
21g
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