4 Servings 15 min Cook
2 Cup Quinoa
1/2 Cucumber (8-1/4") Cucumber
1 Cup cherry tomatoes Cherry Tomatoes
3/4 Cup Olives
1 Cup Chickpeas
2 Onion Onions
1/2 Cup Parsley
1 Tbsp chopped Shallots
1/4 Cup Lemon Juice
3 Tbsp Vinegar
1/4 Cup Olive Oil
6 Tbsp Dijon Mustard
2 1/2 Tbsp Honey
1 Tsp, ground Pepper
Prepare quinoa as per package directions.
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.
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.
Store in the refrigerator for up to four days.
Enjoy!
