A transportable and vibrant Mediterranean Quinoa Salad Jar, perfect for a refreshing work lunch.
Did you know?
Quinoa is often called a 'superfood' because it's one of the few plant foods that contain all nine essential amino acids, making it a complete protein.
Imagine the vibrant colors and flavors of the Mediterranean packed into a single jar that's perfect for an easy-to-transport work lunch. The Mediterranean Quinoa Salad Jar is not only a feast for the eyes but also a nourishing medley of textures and tastes. Picture layers of fluffy quinoa, crisp cucumber, juicy tomatoes, and rich Kalamata olives, all topped with a zingy lemon vinaigrette and crumbled feta. The key here is in the layering—keeping the dressing at the bottom and the leafy greens at the top to maintain freshness. As lunchtime beckons, a simple shake of the jar will dress your salad, ensuring every forkful is as fresh as the Mediterranean breeze. This ancient grain, once a staple food for Inca warriors, has not only survived through the ages but also transcended culinary boundaries, making it a modern health food star enjoyed worldwide. Our recipe is a nod to quinoa's impressive history and a tribute to the sun-soaked flavors of the Mediterranean.
Ingredients
The beauty of this dish lies both in its simplicity and the freshness of its ingredients. Here's what you'll need to create your portable Mediterranean delight.
Quinoa is more than a trendy health food; it's been providing nutrition in the Andean regions for over 4,000 years, while the olive is a cornerstone of Mediterranean cuisine, with a history dating back thousands of years.
- 120 grams of quinoa
- 240 milliliters of water
- 1 medium cucumber, diced
- 250 grams cherry tomatoes, halved
- 80 grams Kalamata olives, pitted and sliced
- 60 grams feta cheese, crumbled
- 2 handfuls of fresh arugula
- 30 milliliters of extra virgin olive oil
- 15 milliliters of fresh lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- A pinch of dried oregano
Steps
Creating this quintessentially Mediterranean lunch is a breeze. Follow these simple steps to layer your flavors and textures like the stratified history of the land itself.
- Rinse the quinoa under cold water to remove any bitterness.
- In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and the water is absorbed.
- Allow the quinoa to cool to room temperature, then fluff it with a fork.
- For the dressing, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl.
- Divide the dressing evenly between two large mason jars.
- Layer the quinoa over the dressing, followed by the cucumbers, cherry tomatoes, and olives.
- Top with crumbled feta cheese and finally a handful of arugula.
- Seal the jars and refrigerate until you're ready to take them to work.
- When lunchtime arrives, shake the jar well to distribute the dressing. Open and enjoy your salad straight from the jar or pour it onto a plate.
Add some extra love
To keep the salad fresh, make sure the quinoa is completely cool before assembling the jars.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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