Quinoa Salad Jar

Quinoa Salad Jar

Health Rating
Prep Cook Ready in Servings
10 min 30 min 40 min 4
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Ingredients


4 cup Baby spinach
1 cup Basil, fresh
1/3 cup whole Black olives
1 dash Black pepper (or to taste)
1 cup Cherry Tomatoes (diced)
4 tbsp Extra virgin olive oil
2 clove(s) Garlic (chopped)
1 medium Lemon (juiced)
1 cup Quinoa, uncooked (raw)
2 medium pepper(s) Red bell pepper (diced)
1 cup Red onion (diced)
1 pinch Sea salt (or to taste)
1 tbsp Soy sauce, tamari
1/3 cup Sunflower seeds

Instructions


Preheat oven to 410. Place your diced red pepper, red onion and cherry tomatoes together in a mixing bowl and toss with a splash of extra virgin olive oil. Season with sea salt and pepper. Line a baking sheet with parchment paper and spread veggies across evenly. Bake in the oven for 30 minutes.

Meanwhile, place your quinoa in a saucepan with 1.5 cups water. Place over high heat and bring to a boil. Once boiling, reduce to a simmer and cover. Let simmer for 12 minutes or until all the water has been absorbed. Remove from heat, fluff with a fork and set aside.

Next make your pesto by combining basil, 2 cups spinach, lemon juice, sunflower seeds, ¼ cup extra virgin olive oil, tamari and garlic cloves in a food processor. Blend until a creamy consistency forms.

Remove vegetables from oven and place back in the mixing bowl. Add the black olives and toss well.

Prepare 4 mason jars. Place a few spoonfuls of quinoa in the bottom of each jar. Next add a spoonful or two of pesto. Then layer in the roasted veggies. Finish each jar by packing it with spinach. Shake and dump into a bowl.

Nutrition Facts

Per Portion

Calories 410  
Calories from fat 189  
Calories from saturated fat 24.5  
Total Fat 21.0  g
Saturated Fat 2.7  g
Trans Fat 0.0  g
Polyunsaturated Fat 4.2  g
Monounsaturated Fat 12.9  g
Cholesterol 0  mg
Sodium 528  mg
Potassium 830  mg
Total Carbohydrate 44  g
Dietary Fiber 8.1  g
Sugars 5.8  g
Protein 10.9  g

Dietary servings

Per Portion


Fruit 0.3
Grain 2.2
Meat Alternative 0.1
Vegetables 2.9

Energy sources


Pygal 43% 465.801049752 176.608633509 46% 304.922813285 240.42552735 11% 351.318679473 112.069641549 43% 46% 11% Carbohydrates Fat Protein
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