Mediterranean lentil and quinoa salad jars
Units
Servings
Ingredients
Salad layers
- 400 g cooked green or brown lentils, well drained and cool rounded
- 300 g cooked quinoa, cool rounded
- 250 g cucumber, diced rounded
- 300 g cherry tomatoes, halved rounded
- 200 g red bell pepper, diced rounded
- 80 g Kalamata olives, halved rounded
- 120 g feta, crumbled rounded
- 30 g fresh parsley, chopped rounded
- 120 g baby spinach or chopped romaine, completely dry rounded
Lemon-Dijon vinaigrette
- 60 ml extra-virgin olive oil rounded
- 60 ml fresh lemon juice rounded
- 10 g Dijon mustard rounded
- 1 small garlic clove, finely grated rounded
- 1 g dried oregano rounded
- 3 g fine salt rounded
- 1 g black pepper rounded
Method
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.