Mediterranean lentil and quinoa salad jars

Method

1. Whisk the vinaigrette ingredients until emulsified. Divide among four clean, dry 750 ml jars.
2. Mix the cooled lentils and quinoa and divide over the dressing.
3. Add bell pepper, cucumber, and tomatoes in that order, followed by olives, feta, and parsley.
4. Fill the tops loosely with completely dry greens. Seal and refrigerate upright.
5. To eat, invert into a wide bowl and toss well.

Meal-Prep and Storage

• Use fully cooled lentils and quinoa. Refrigerate promptly and use within 4 days at 4°C or colder.
• Store upright and serve cold. Do not freeze.
• Pack nuts, seeds, or toasted pita separately and add after tossing.

Notes

• Vegetarian as written; omit feta for vegan portions.
• Gluten-free when all packaged ingredients are verified.
• Use green or brown lentils, not soft red lentils.

Sources Consulted

• Food Network, “Lentil Quinoa Salad”
• FDA, “Are You Storing Food Safely?”
• FoodSafety.gov, “Cold Food Storage Chart”