Name: Mediterranean lentil and quinoa salad jars
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 400 g cooked green or brown lentils; 300 g cooked quinoa; 250 g cucumber; 300 g cherry tomatoes; 200 g red bell pepper; 80 g Kalamata olives; 120 g feta; 30 g fresh parsley; 120 g baby spinach or chopped romaine; 60 ml extra-virgin olive oil; 60 ml fresh lemon juice; 10 g Dijon mustard; 1 piece small garlic clove; 1 g dried oregano; 3 g fine salt; 1 g black pepper

Ingredients

Units

Servings

Salad layers

400 g cooked green or brown lentils, well drained and cool
300 g cooked quinoa, cool
250 g cucumber, diced
300 g cherry tomatoes, halved
200 g red bell pepper, diced
80 g Kalamata olives, halved
120 g feta, crumbled
30 g fresh parsley, chopped
120 g baby spinach or chopped romaine, completely dry

Lemon-Dijon vinaigrette

60 ml extra-virgin olive oil
60 ml fresh lemon juice
10 g Dijon mustard
1 small garlic clove, finely grated
1 g dried oregano
3 g fine salt
1 g black pepper

Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.

Method

Whisk the vinaigrette ingredients until emulsified. Divide among four clean, dry 750 ml jars.
Mix the cooled lentils and quinoa and divide over the dressing.
Add bell pepper, cucumber, and tomatoes in that order, followed by olives, feta, and parsley.
Fill the tops loosely with completely dry greens. Seal and refrigerate upright.
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

Sources consulted

From Christoph Mayer

Mediterranean lentil and quinoa salad jars