Are you seeking inspiration for light summer lunches that can be easily taken to work? This quinoa salad is perfect for such situations. One significant advantage is an easy preparation, so you’ll be done in no time. Additionally, you can prepare the salad in advance for multiple days. While our chosen ingredients harmonize wonderfully in terms of flavour, feel free to take them as inspiration and adjust the recipe based on what you have at home.
Ingredients for the salad:
- 120 g RTE chickpeas (can be replaced with RTE beans)
- 60 g quinoa
- 25 g light mozzarella
- 25 g feta cheese
- 2 larger tomatoes
- 2 handfuls of arugula
- 2 handfuls of black olives
- 1 handful pistachios
- ½ red onion
- ½ cucumber
Ingredients for the dressing:
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Start by cooking the quinoa according to the instructions and let it cool. Proceed with preparing the dressing. Mix all the dressing ingredients, including olive oil, maple syrup, Dijon mustard, lemon juice, and a pinch of salt, and pour them into the bottom of 2 jars. Then, layer finely chopped onion, cucumber, and halved olives on top of the dressing. Press the vegetables down to ensure they are submerged in the dressing. Next, add cooked quinoa, diced tomatoes, rinsed legumes (we used chickpeas), diced cheese (mozzarella and feta), pistachios, and top it off with arugula as the final layer. Close the jars with lids and let salad sit overnight. Before serving, you can transfer the contents into a bowl and enjoy. If you prefer to eat straight from the jar, it’s recommended to shake it well before opening to distribute the dressing.
Video recipe for Light Quinoa Salad in a Jar
This recipe is incredibly easy to prepare, and its taste is really worth it. It’s perfect as a cold packed lunch for hot summer days.
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