A perfect make ahead meal which is vegan, gluten-free and so very nutritious!
Course: Light meal, Salad
Author: Mia Kouppa
4 X 750 mL Mason Jars (24 ounce)
For the salad dressing
3 tbspApple cider vinegar
1tspHoney or maple syrup
salt and pepper to taste
For the salad
1/2 cupuncooked quinoa
1red or orange pepper, cubed
2cups (500 mL) canned chickpeas, drained and rinsed
4radishes, sliced thinly into rounds
1medium cucumber, cubed
Cook the quinoa according to package directions and set aside to cool.
Whisk together all of the dressing ingredients and divide the dressing equally among the 4 jars.
Next divide the salad ingredients into quarters. Place a quarter of all of the ingredients into each of four mason jars, in the order they are listed in the ingredient list. So, the first thing you will add to the mason jar (after the salad dressing) will be the cooked quinoa and the last thing you will add will be the spinach, followed by the pumpkin seeds.
Mason jar salads will keep in the refrigerator for several days. To serve, empty the contents of the salad into a bowl and toss well to coat.
The dressing mades a total 2/3 cup. Each jar should have approximately 2 1/2 tablespoons of dressing. Once cooked, the quinoa is about 1 1/4 cups. Per serving is a little over 1/4 cup
Mason jar salad with quinoa and chickpeas https://miakouppa.com/2021/01/15/mason-jar-salad-with-quinoa-and-chickpeas/ January 15, 2021