Quinoa Pesto Roasted Veg Salad Jar

15 40 398
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Quinoa Pesto Roasted Veg Salad Jar
Health Highlights


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)
1/4 cup Extra virgin olive oil
1/4 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 tsp Sesame oil
1/3 cup Sunflower seeds


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 1/2 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, sesame oil, 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 398
Calories from fat 206
Calories from saturated fat 31
Total Fat 22.9 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.2 g
Monounsaturated Fat 13.5 g
Cholesterol 0
Sodium 271 mg
Potassium 804 mg
Total Carbohydrate 42 g
Dietary Fiber 7.8 g
Sugars 8.7 g
Protein 9.6 g

Dietary servings

Per Portion

Fruit 0.3
Grain 2.1
Meat Alternative 0.1
Vegetables 2.8

Energy sources


Meal Type(s)