Ingredients:

  • 120 ml extra virgin olive oil
  • 60 ml red wine vinegar
  • 10 g dried oregano
  • 1 clove garlic, minced
  • 5 g sea salt
  • 2 g black pepper
  • 400 g canned chickpeas, drained and rinsed
  • 1 large English cucumber, diced
  • 250 g cherry tomatoes, halved
  • 185 g cooked quinoa, completely cooled
  • 100 g feta cheese, crumbled
  • 150 g baby spinach
  • 30 g sliced Kalamata olives
  • 20 g red onion, thinly sliced

Instructions:

  1. Cook the 185 g quinoa using 370 ml water (1:2 ratio). Simmer 15 minutes until the water is absorbed and grains are fluffy. Note: This must cool completely before it goes into the jar.
  2. Whisk the 120 ml olive oil, 60 ml red wine vinegar, 10 g oregano, 1 clove minced garlic, 5 g sea salt, and 2 g pepper in a small bowl.
  3. Pour exactly one quarter of the dressing into the bottom of each 32 oz mason jar.
  4. Add 100 g of the drained chickpeas to each jar as the second layer. Note: Push them down so they are mostly submerged in the vinaigrette.
  5. Drop the diced English cucumber and halved cherry tomatoes over the chickpeas.
  6. Layer the 185 g of cooled quinoa evenly across the four jars, pressing down gently with a spoon.
  7. Sprinkle 25 g of crumbled feta cheese over the quinoa layer in each jar.
  8. Pack the 150 g of baby spinach into the remaining space, stuffing it down if necessary.
  9. Top with the sliced Kalamata olives and the thinly sliced red onion.
  10. Seal the lids tightly and place the jars upright in the refrigerator until you are ready to serve.