Mediterranean Quinoa Salad in a Jar
- Number of Servings: 4
Ingredients
ngredientsQUINOA PILAF INGREDIENTS (makes 4 cups--enough for 8 individual salads):1 cup quinoa1 tablespoon olive oil1 medium onion, chopped3 garlic cloves, minced2 cups water1/2 teaspoon kosher salt1/2 teaspoon ground black pepperDRESSING INGREDIENTS (for 1 jar):1 teaspoon olive oil1 teaspoon white wine vinegar1/8 teaspoon kosher salt1/4 teaspoon dried leaf oregano1/2 teaspoon ground chia seeds (optional)SALAD INGREDIENTS (for 1 jar):2 tablespoons chopped roasted red pepper or pimentos, patted dry1 tablespoon toasted pine nuts2 tablespoons halved or sliced black olives, such as kalamata, drained & patted dry1/4 cup canned or frozen artichoke hearts, drained, patted dry & coarsely chopped ; garbanzo beans may be substituted for all or part of artichokes1 cup packed greens (optional); cut romaine lettuce, uncut arugula, uncut baby spinach, or shredded cabbage
Directions
TWO WAYS & SIZES FOR MAKING THIS SALAD IN ADVANCE:
--Without greens in a 1/2 pint (1 cup) jar or container. Layer the quinoa pilaf and salad ingredients, omitting the greens.
--With the greens in a pint (2 cup) jar or container. Layer quinoa and salad ingredients, with greens added to the top of the jar.
1. MAKE QUINOA PILAF: In a strainer, rinse the quinoa under running water for 60 seconds, until water runs clear; drain. In 2 quart pan on stove top, heat olive oil over medium-high heat; add onions and cook until soft. Add garlic and stir for 1 minute. Add water, quinoa, salt and pepper. Bring to a boil, lower heat, cover and simmer for 15 minutes. Remove lid, remove from heat, and fluff with a fork. Set aside to cool completely.
2. COMBINE dressing ingredients in bottom of jar, stirring them with a fork. Add 1/2 cup cooked & cooled quinoa pilaf; use a fork to toss with dressing until well combined. Level out quinoa for an even bottom layer.
3. LAYER the salad ingredients in the order given from the bottom up. If adding greens in the pint jar option, you can pack them in to get as much as possible in the jar.
4. PUT A LID on the jar and refrigerate. Salad should stay fresh for approx. 4-5 days, depending on the freshness and type of ingredients used. Jars that include greens may have a shorter shelf life.
Serving Size: 1 jar
TWO WAYS & SIZES FOR MAKING THIS SALAD IN ADVANCE:
--Without greens in a 1/2 pint (1 cup) jar or container. Layer the quinoa pilaf and salad ingredients, omitting the greens.
--With the greens in a pint (2 cup) jar or container. Layer quinoa and salad ingredients, with greens added to the top of the jar.
1. MAKE QUINOA PILAF: In a strainer, rinse the quinoa under running water for 60 seconds, until water runs clear; drain. In 2 quart pan on stove top, heat olive oil over medium-high heat; add onions and cook until soft. Add garlic and stir for 1 minute. Add water, quinoa, salt and pepper. Bring to a boil, lower heat, cover and simmer for 15 minutes. Remove lid, remove from heat, and fluff with a fork. Set aside to cool completely.
2. COMBINE dressing ingredients in bottom of jar, stirring them with a fork. Add 1/2 cup cooked & cooled quinoa pilaf; use a fork to toss with dressing until well combined. Level out quinoa for an even bottom layer.
3. LAYER the salad ingredients in the order given from the bottom up. If adding greens in the pint jar option, you can pack them in to get as much as possible in the jar.
4. PUT A LID on the jar and refrigerate. Salad should stay fresh for approx. 4-5 days, depending on the freshness and type of ingredients used. Jars that include greens may have a shorter shelf life.
Serving Size: 1 jar
Nutritional Info Amount Per Serving
- Calories: 270.9
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 491.2 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 4.7 g
- Protein: 7.8 g