Fun and easy to make tomato and quinoa salad jars. The best packed lunch you've ever made!!!
Course Salad
Cuisine Vegan
Keyword quinoa salad, salad jars
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Servings 2jars
Calories 408kcal
Author Anna
Ingredients
For the dressing/ marinate:
50mlolive oil
1tbspred wine vinegar
1tbsphoney
1largelemon
1tbspfresh dillchopped
1tbspfresh basilchopped
½tspred chilli flakes
salt and pepper to taste
For the salad:
250gcherry tomatoes
1medium carrot(grated or shredded)
300gcooked quinoa
240gchickpeas(1 can)
1mediumcucumber(sliced or chopped)
50gvegan feta cheese
120grocket salad
2tbsppumpkin seeds
1medium 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.