Tomato and Quinoa Salad Jars
Fun and easy to make tomato and quinoa salad jars. The best packed lunch you've ever made!!!
Servings 2 jars
Calories 408kcal
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.
Notes
- The jars I'm using are 750 ml capacity
Nutrition
Serving: 0g | Calories: 408kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg