Meal Prep Quinoa Mason Jar Salads

Name: Meal Prep Quinoa Mason Jar Salads
Cook time: 20 min
Cuisine: american
Ingredients: 3 tbsp olive oil; 3 tbsp lemon juice; 1 tsp maple syrup; 1 cup quinoa; 2 cups water; 400 g chickpea; 1 large red bell pepper; 2 medium carrot; 0.25 cup pumpkin seeds; 4 cups baby spinach; 1 tsp salt

A plant-based powerhouse salad. Fluffy quinoa absorbs the lemon vinaigrette at the bottom, becoming more flavorful over time without getting mushy.

20mTime

EasyDifficulty

4 pplServings

AmericanCuisine

Ingredients

0 of 11 ingredients checked

Produce

1 large Red Bell Pepper
2 medium Carrot
4 cups Baby Spinach

Grains & Starches

1 cup Quinoa

Sauces & Oils

3 tbsp Olive Oil

Spices & Seasoning

0.25 cup Pumpkin Seeds
1 tsp Salt

Pantry

3 tbsp Lemon Juice
1 tsp Maple Syrup
2 cups Water
400 g Chickpea

11 items

Instructions

Techniques one tap away on the steps that use them

boilingassembling

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Rinse quinoa. Combine quinoa, water, and a pinch of salt in a pot. Bring to boil, cover, 15 mins. Fluff and let COOL completely.

Whisk olive oil, lemon juice, maple syrup, and salt to make the vinaigrette.

Pour dressing into bottoms of 4 jars. Add the rinsed chickpea, red bell pepper, and carrots. These sturdy veggies can sit in dressing.

Add the cooled quinoa as the next layer. It acts as a barrier.

Top with pumpkin seeds and pack tightly with baby spinach.