A flavourful low glycemic salad jar to prep ahead for those busy days.
Ingredients
2 medium pepper(s)
Red bell pepper
(diced)
1 cup
Red onion
(diced)
1 cup
Cherry Tomatoes
(diced)
1 tbsp
Extra virgin olive oil
1 pinch
Salt and pepper
(or to taste)
1 cup
Quinoa, uncooked
(raw)
1 cup
Basil, fresh
2 cup
Baby spinach
(for pesto)
1 medium
Lemon
(juiced)
1/3 cup
Sunflower seeds
1/4 cup
Extra virgin olive oil, garlic-infused
1 tbsp
Soy sauce, tamari
2 clove(s)
Garlic
(chopped)
1/3 cup whole
Black olives
2 cup
Baby spinach
Instructions
Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
Place diced red pepper, red onion, and cherry tomatoes together in a mixing bowl and toss with olive oil. Season with sea salt and pepper. Spread veggies evenly across on baking sheet. Bake for 30 minutes flipping halfway through and ensuring they don't burn.
Meanwhile, prepare quinoa in a saucepan according to package instructions.
Next make your pesto by combining basil, spinach, lemon juice, sunflower seeds, olive oil, tamari and garlic cloves in a food processor. Blend until creamy consistency forms.
Remove vegetables from the oven and place them back in the mixing bowl. Add the black olives and toss well.
Prepare mason jars. Place a few spoonfuls of quinoa at 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. Enjoy!
Notes:
Nutritional Highlights
Quinoa isa wonderful gluten-free and low glycemic seed that is a complete protein as it contains all essential amino acids. It's high in fiber, magnesium, folate, zinc, and iron.
