Ingredients:

  • 2 cups (300g) cooked quinoa (or couscous)
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) cucumber, diced
  • 1 cup (150g) bell pepper, diced (any color)
  • 1 cup (150g) shredded carrots
  • 1 cup (150g) cooked chickpeas (or black beans)
  • ½ cup (75g) feta cheese, crumbled (optional)
  • ¼ cup (60ml) olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • Salt and pepper to taste
  • Fresh herbs (like parsley or basil), for garnish (optional)
  • ½ teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey or maple syrup

Instructions:

  1. In a mixing bowl, combine cooked quinoa or couscous with a pinch of salt and pepper.
  2. In a separate bowl, whisk together olive oil, red wine vinegar, garlic powder, Dijon mustard, and honey until well combined.
  3. Start with ¼ of the quinoa at the bottom of each small mason jar with lids.
  4. Layer with ¼ of the chickpeas, followed by diced cucumber, bell pepper, shredded carrots, and halved cherry tomatoes.
  5. If using, add a layer of feta cheese at the top.
  6. Drizzle a portion of the dressing over each jar, keeping it separated from the veggies until serving to maintain freshness.
  7. Secure the lids on the jars, and store them in the refrigerator. They can last up to 5 days.