Make Ahead Mediterranean Salad

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Olives

  Ripe, canned (small-extra large)

  ¾ cup or 101g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  1 cup or 164g

• Onions

  Sweet, raw

  2 onion or 662g

• Parsley

  Raw

  ½ cup or 30g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Lemon juice

  Raw

  ¼ cup or 61g

• Vinegar

  Cider

  3 tbsp or 45g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Dijon mustard

  Grey poupon

  6 tbsp or 90g

• Honey

  2 ½ tbsp or 53g

• Pepper

  Spices, white

  1 tsp, ground or 2g

Directions

1. Prepare quinoa as per package directions.
2. Layer the ingredients into four jars evenly. Start with the quinoa, and then layer on the chopped cucumber, tomatoes, olives, chickpeas, red onion, and parsley. Secure with a lid, and refrigerate.
3. For the dressing, combine the last seven ingredients (shallot through pepper) in a small mason jar and shake until well combined. When you’re ready to eat, drizzle the dressing among the salad mason jars, put the lid on, and shake them up a bit to distribute.
4. Store in the refrigerator for up to four days.
5. Enjoy!

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