Final hours Quinoa Jar Salad

SERVINGS:

1

COOK TIME:

15 min

PREP TIME:

10 min

DIFFICULTY:

medium

 Ingredients: 

• ¼ cup (44 grams) uncooked quinoa
• ½ cup (125 ml) canned chickpeas, drained
• ½ cup red cabbage, chopped
• ½ cup cup spinach
• ½ cup canned corn, drained
• ½ cup carrots, chopped
• ½ bell pepper, chopped
• ½ cup cup cherry tomatoes

• 2 Tbsp. of your favourite dressing (I aim to keep total calories at 100 or below)
  

Optional: swap chickpeas for kidney beans, black beans, smoked tofu or your favourite protein source.

Instructions:

1. Cook your quinoa following the instructions on the box. After it has cooled, measure out ½ a cup.
2. Layer your salad based in the order of the ingredient list above. Make sure you vegetables are really dry before adding them to the jar. This will prevent your salad from getting soggy.
3. When you're ready to eat, open the jar and pour the dressing into your jar. Screw the lid on tight and shake. Then pour the salad into a bowl.

*when assembling jar salads with dressing layer as follows: Starting from the bottom, put non absorbent vegetables like carrots on the bottom, followed by protein, absorbent veggies like cucumber above, seeds, nuts and cheese and finish off with greens on top. Alternatively, you can store your dressing separately. 

Nutrition information per serving:

Fat 6 grams

Carbs 74 grams

Protein 18 grams