These tomato and quinoa salad jars are giving a totally new meaning to 'packed lunch'! They are super fun and easy way to eat healthy and delicious meal!
Hello May! It's such a pleasure to finally have you back!
With all that crazy gorgeous weather we've been having, I must say, that over the last few days, I've been feeling like I'm living in some tropical island, and not the UK! Temperatures have been super hot, and everything outside just exploded with the colour, smell, and life in general!Â
So, naturally, outside dining and salads season is officially open, and today's recipe is just perfect for that!
If you never tried making your own salad jars, you are n for a treat! The idea for these came after seeing these Mediterranean Chickpea and Egg Salads on Half Baked Harvest few weeks back. As soon as I saw Tieghan's recipe, I knew I wanted to try it, and I'm keep seeing them popping up on Instagram, so I thought it's about time I try making my own!
Why to make a salad in a jar...?
You may be asking this question... If you do, here's few good reasons:
-they are cheap and money saving (plus you will have the prettiest looking lunch in the office);
- salad jars are time saving, they are absolutely ideal for a meal prep, you can easily make them on Sunday, then store in the fridge and just grab a jar to take to work with you on a weekday;
-they are healthy and really, really tasty! You know exactly what went into your salad, and it's so much better than any shop-bought equivalent!
-you can literally use any type of vegetables, fruit, seeds, pulses and proteins you like, they are perfect for using any leftovers too!
What I really liked about this recipe, was the fact that chickpeas are firstly marinated in the dressing, and then added with the rest of the ingredients. This quick process of soaking them in the dressing allows them to absorb all these delicious flavours, and prevents them from tasting too dry and bland. Way to go!
To assemble these tomato and quinoa salad jars, you just start layering the ingredients together. Start with cherry tomatoes, then add grated carrots and quinoa. Once you start adding chickpeas, the dressing will start running through, and will settle at the bottom of the jar.
Most of the recipes out there call for the dressing to be added first, as it will prevent the rest of the ingredients close to it to get soggy and unpleasant. But in this case, tomatoes and carrots are coping really well with being immersed in the marinate, and they will still remain their shape, taste and crunch in perfect tact.
Basically, first few layers should keep the rest of the ingredients from getting too soggy, and it's best to use the vegetables that cope well in vinegar (like tomatoes, carrots, cucumbers, radishes, onions, etc).
Middle layers are best, when they consist of the ingredients that shouldn't necessarily 'swim' in the dressing, but it's also not the end of the world if they will (like beans, chickpeas, lentils, etc). And finally, the top layers are a bit more delicate ingredients, like cheese, pasta, salad leaves, rocket, etc. You don't really need to follow these steps, and feel free to experiment with your own salad jars, the above are just 'recommended' by frequent users!
Here's the best part- when you ready to eat, you just tip the content of your jar to a bowl, stir it together, and EAT!!! These tomato and quinoa salad jars are really the most convenient and easiest ways to make a healthy and delicious lunch. They can be prepared in bigger batches, and just imagine how much time you can save, when all you need to do in the morning is just grab a jar out of the fridge and off you go!
I hope you will enjoy them as much as I did, and as always, let me know if you have any thoughts!
Talk soon,
A.
📖 Recipe
Tomato and Quinoa Salad Jars
Ingredients
For the dressing/ marinate:
- 50 ml olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 large lemon
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh basil chopped
- ½ teaspoon red chilli flakes
salt and pepper to taste
For the salad:
- 250 g cherry tomatoes
- 1 medium carrot (grated or shredded)
- 300 g cooked quinoa
- 240 g chickpeas (1 can)
- 1 medium cucumber (sliced or chopped)
- 50 g vegan feta cheese
- 120 g rocket salad
- 2 tablespoon pumpkin seeds
- 1 medium avocado (optional)
Instructions
- Combine all the dressing ingredients in a small bowl or a jar. Once combined, pour the dressing over the drained chickpeas, ensuring to coat them evenly. Set aside.
- Using glass jars, start layering your salad ingredients: tomatoes, carrots, quinoa. Spoon the chickpeas and any leftover dressing over the quinoa. Next, layer up your cucumber, feta cheese and rocket salad. Top up with some pumpkin seeds, sliced avocado and lemon wedge.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
- The jars I'm using are 750 ml capacityÂ
Esha
These salad jars are so spectacular. Perfect to carry in your bag for lunch. What a great idea. Love the fact that its so healthy and beautiful at the same time.
Stephanie Simmons
These are just loaded with nutritious ingredients! So perfect for meal prep too!
elcitrakale
such a wonderful and fresh idea making your salad in jar. Ä°t ready anytime anywhere. the marinate sound fantastic to try. And beautiful photographs as well. NÄ°CE
Sam | Ahead of Thyme
I was looking for an easy salad recipe and this caught my eye!! Love your photos, this looks delicious!
Kat Jeter
Yum!! Food in a jar is the best and this salad looks so bright and beautiful!
Jessica Pinney
How beautiful! I can definitely see this recipe making an appearance in my lunch menu.
Amanda
This is seriously the best ever. I love how easy it is to make a bunch of these so I already have lunch reach during the week when I need it. That dressing is seriously to die for!
Jessica {swanky recipes}
The hubs and I spent the day at city park in New Orleans on Friday entertaining guests. It was hot and we only packed pretzel rods and water. I wish we had this recipe to bring along. The crunch would have been perfect on a hot and humid day!
Meredith
I need to start making salad jars! What a brilliant idea for meal prep... and your salad combo (and dressing) sound AMAZING. I can not wait to try! Pinning...
Kitty
This recipes sounds (and looks) scrumptious!!! I love a filling lunch I can prep in advance because all too often I miss lunch because I'm unprepared. Thanks!
Blooming Nolwenn
You salad jars look so fresh and delicious! It's such a great on-the-go lunch idea, I need to give them a try 😀
annabanana
Thank you so much, I really hope you will give them a go and like them as much as I do!
Natalie
I'm saving this salad for my office lunch for next week. I absolutely love all the ingredients and that dressing sounds sooo good. It's a healthy and delicious and so light. And such a FUN idea to have a salad in a jar! 🙂
annabanana
Yay, I'm over the moon to hear that Natalie! They are just perfect for work lunch!
And anything that comes in a jar- I'm strangely attracted to it! 😉
lauren
Your photos are beautiful and make these salad jars look EVEN BETTER! Everything going on here is right up my alley. Love the chickpeas for a little extra substance and the spicy arugula for the greens. Such a good summer salad!
annabanana
Lauren, I'm so happy to hear this is right up your alley!
There are so many gorgeous flavours and textures in these jars, and they all work together really well. Hope you will get to try them some time!and thanks for your kind words!
Jess @choosingchia
Salad in a jar is the most convenient and so great to take on the go! Delicious Anna 🙂
annabanana
Aren't they just the quickest way to the prettiest meal? And thanks Jess, I'm glad you like them too!
Kelli Kerkman
I'm always looking for new healthy lunch ideas. These are perfect! Thanks for posting.
annabanana
You're welcome Kelli! And this is really my new favourite thing to do on Sunday, preparing the salad jars!