Tri-coloured quinoa salad jars

Tri-coloured quinoa salad jars are a nutrition-packed, visually appealing, and convenient choice for anyone on the go. Combining the goodness of quinoa with fresh veggies and tangy dressings, it’s the perfect blend of taste and health. Dive in to discover how you can master this delightful recipe and make your meal prep game strong.

Ingredients

• Tri-coloured quinoa – 1 cup (190 grams)
• Fresh cucumber, diced – 1/2 cup (60 grams)
• Cherry tomatoes, halved – 1/2 cup (75 grams)
• Red bell pepper, diced – 1/4 cup (45 grams)
• Yellow bell pepper, diced – 1/4 cup (45 grams)
• Feta cheese, crumbled – 3 oz (85 grams)
• Olive oil – 2 tablespoons (30 ml)
• Lemon juice – 1 tablespoon (15 ml)
• Salt – to taste
• Pepper – to taste
• Fresh parsley, chopped – 2 tablespoons (8 grams)

Time

• Preparation: 15 minutes
• Cooking: 20 minutes
• Total: 35 minutes

Serves

Serves 2

Nutritional Facts (Per Serving)

• Calories: 300
• Protein: 8 grams
• Carbs: 45 grams
• Fats: 10 grams
• Fiber: 5 grams
• Sugars: 3 grams

Instructions

1. Begin by rinsing the tri-coloured quinoa under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil.
3. Add the rinsed quinoa to the boiling water along with a pinch of salt.
4. Reduce heat to low, cover, and let simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.
5. Once cooked, fluff the quinoa with a fork and allow it to cool.
6. In a large mixing bowl, combine the cucumber, cherry tomatoes, red and yellow bell peppers.
7. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper to form the dressing.
8. Pour the dressing over the vegetables and toss until they are well coated.
9. Add the cooled quinoa to the vegetable mixture, followed by the crumbled feta cheese and fresh parsley.
10. Mix until everything is well combined.
11. Layer the mixture into jars, packing them tightly.

Tips

1. You can make the quinoa ahead of time and refrigerate.
2. For added protein, consider adding chickpeas or grilled chicken.
3. Always allow the quinoa to cool before adding to the veggies to prevent wilting.

Serving Suggestions

• Pair your tri-coloured quinoa salad jars with a cold glass of mint iced tea.
• These salad jars are perfect for picnics, office lunches, or even a quick snack.
• You can also sprinkle some toasted seeds on top for an added crunch.

Making your very own Tri-coloured quinoa salad jars is simple, nutritious, and above all, delicious. The freshness of the veggies combined with the heartiness of quinoa ensures you’re fueled throughout the day. Plus, with the portability of a jar, you can take this wholesome goodness anywhere you go. AH7 prides itself on bringing you recipes that are not only delicious but also health-conscious. Make the switch to healthier meal options today and feel the difference!

TRI-COLOURED QUINOA SALAD JARS

Tri-coloured quinoa salad jars are a nutrition-packed, visually appealing, and convenient choice for anyone on the go. Combining the goodness of quinoa with fresh veggies and tangy dressings, it’s the perfect blend of taste and health. Dive in to discover how you can master this delightful recipe and make your meal prep game strong.

5 from 1 vote

Print Share Email Tweet Pin

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

TRI-COLOURED QUINOA SALAD JARS

Amount per Serving

Calories

300

% Daily Value*

Fat

 

10

g

15

%

Carbohydrates

 

45

g

15

%

Fiber

 

5

g

21

%

Sugar

 

3

g

3

%

Protein

 

8

g

16

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Tri-coloured quinoa – 1 cup 190 grams
• Fresh cucumber diced – 1/2 cup (60 grams)
• Cherry tomatoes halved – 1/2 cup (75 grams)
• Red bell pepper diced – 1/4 cup (45 grams)
• Yellow bell pepper diced – 1/4 cup (45 grams)
• Feta cheese crumbled – 3 oz (85 grams)
• Olive oil – 2 tablespoons 30 ml
• Lemon juice – 1 tablespoon 15 ml
• Salt – to taste
• Pepper – to taste
• Fresh parsley chopped – 2 tablespoons (8 grams)

Instructions

• Begin by rinsing the tri-coloured quinoa under cold water until the water runs clear.
• In a medium saucepan, bring 2 cups of water to a boil.
• Add the rinsed quinoa to the boiling water along with a pinch of salt.
• Reduce heat to low, cover, and let simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.
• Once cooked, fluff the quinoa with a fork and allow it to cool.
• In a large mixing bowl, combine the cucumber, cherry tomatoes, red and yellow bell peppers.
• In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper to form the dressing.
• Pour the dressing over the vegetables and toss until they are well coated.
• Add the cooled quinoa to the vegetable mixture, followed by the crumbled feta cheese and fresh parsley.
• Mix until everything is well combined.
• Layer the mixture into jars, packing them tightly.

Notes

TIPS

1. You can make the quinoa ahead of time and refrigerate.
2. For added protein, consider adding chickpeas or grilled chicken.
3. Always allow the quinoa to cool before adding to the veggies to prevent wilting.

SERVING SUGGESTIONS

• Pair your tri-coloured quinoa salad jars with a cold glass of mint iced tea.
• These salad jars are perfect for picnics, office lunches, or even a quick snack.
• You can also sprinkle some toasted seeds on top for an added crunch.