Recipes
Salad
- 0.5 red onion, diced
- 1.5 cup cooked quinoa, cooled
- 1 can (15-ounce) chickpea, drained and rinsed
- 3 mini cucumber, diced
- 0.333 cup fresh mint leaf, chopped
- 0.25 cup fresh parsley, chopped
- 0.333 cup toasted pistachio, roughly chopped
- 0.333 cup feta cheese, crumbled
- 1 avocado, diced Optional
Dressing
- 2 tablespoon fresh lemon juice
- 3 tablespoon extra-virgin olive oil
- 0.5 teaspoon honey
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- Soak the Red Onion: Dice 1/2 red onion and place it in a small bowl of cold water. Let it soak for to take off the raw bite, then drain thoroughly.
- Make the Dressing: In a small bowl or liquid measuring cup, whisk together 2 tbsp fresh lemon juice, 3 tbsp extra-virgin olive oil, 1/2 tsp honey, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Evenly divide the dressing among the bottoms of 3 large mason jars.
- Layer the Salad: Divide and layer the ingredients evenly into the 3 jars in the following order:
- First Layer: 1 1/2 cups cooked and cooled quinoa
- Second Layer: 1 can (15-oz) drained and rinsed chickpeas
- Third Layer: 3 diced mini cucumbers and the drained red onion
- Fourth Layer: 1/3 cup chopped fresh mint and 1/4 cup chopped fresh parsley
- Top Layer: 1/3 cup roughly chopped toasted pistachios and 1/3 cup crumbled feta cheese
- Store & Serve: Seal the mason jars tightly and refrigerate for up to 4 days. If adding optional 1 diced avocado, add it right before serving. Give the jar a vigorous shake before eating straight from the jar or pouring into a bowl!