Ingredients:

  • 3 tablespoons extra virgin olive oil (45 ml)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 tablespoon water (15 ml)
  • 1 tablespoon chopped fresh herbs (such as parsley, dill, chives) (15 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1/4 teaspoon salt (1.5 ml)
  • 1/4 teaspoon black pepper (1.5 ml)
  • 1 cup uncooked quinoa, rinsed (185 g)
  • 2 cups water (475 ml)
  • 1/2 teaspoon salt (3 ml)
  • 1/2 cup cherry tomatoes, halved (75 g)
  • 1 cup cucumber, diced (120 g)
  • 1 cup red onion, thinly sliced (100 g)
  • 1 cup bell pepper (any color), diced (150 g)
  • 1 (15-ounce/425g) can chickpeas, rinsed and drained
  • 1/2 cup shelled edamame, steamed or blanched (75g)
  • 1/4 cup chopped walnuts or pecans (25g)
  • 4 cups mixed greens (100 g)

Instructions:

  1. Cook the Quinoa: Rinse quinoa, combine with water and salt in a saucepan, bring to a boil, reduce heat, and simmer until water is absorbed and quinoa is fluffy.
  2. Prepare the Dressing: Whisk together olive oil, lemon juice, water, herbs, Dijon mustard, salt, and pepper in a small bowl.
  3. Layer the Salad: In each mason jar, layer ingredients in the following order: Dressing, Cherry Tomatoes, Cucumber, Red Onion, Bell Pepper, Cooked Quinoa, Chickpeas, Edamame, Nuts, Mixed Greens (pack lightly).
  4. Seal and Refrigerate: Seal the mason jars tightly and refrigerate until ready to serve (up to 3 days).
  5. To Serve: Shake the jar well to distribute the dressing, and then pour the salad into a bowl or eat directly from the jar.