Food recipes
Mediterranean Quinoa Salad in a Jar
Mediterranean Quinoa Salad in a Jar Ingredients: oil, olive, salad or cooking vinegar, red wine salt, table spices, oregano, dried seeds, chia seeds, dried spices, pepper, red or cayenne nuts, pine nuts, dried olives,...
Mediterranean Quinoa Salad in a Jar
Ingredients:
oil, olive, salad or cooking
vinegar, red wine
salt, table
spices, oregano, dried
seeds, chia seeds, dried
spices, pepper, red or cayenne
nuts, pine nuts, dried
olives, ripe, canned (small-extra large)
beans, snap, green, raw
lettuce, cos or romaine, raw
Directions:
1.
MAKE QUINOA PILAF: In a strainer, rinse the quinoa under running water for 60 seconds, until water runs clear; drain.
In 2 quart pan on stove top, heat olive oil over medium-high heat; add onions and cook until soft.
Add garlic and stir for 1 minute.
Add water, quinoa, salt and pepper.
Bring to a boil, lower heat, cover and simmer for 15 minutes.
Remove lid, remove from heat, and fluff with a fork.
Set aside to cool completely.
2.
COMBINE dressing ingredients in bottom of jar, stirring them with a fork.
Add 1/2 cup cooked & cooled quinoa pilaf; use a fork to toss with dressing until well combined.
Level out quinoa for an even bottom layer.
3.
LAYER the salad ingredients in the order given from the bottom up.
If adding greens in the pint jar option, you can pack them in to get as much as possible in the jar.
4.
PUT A LID on the jar and refrigerate.
Salad should stay fresh for approximately 4-5 days, depending on the freshness and type of ingredients used.
Jars that include greens may have a shorter shelf life.
EASY EATING.
The smaller jars without the greens can be stirred and eaten right out of the jars.
The jars with the greens at the top are easiest to eat if you pour them out onto a plate or bowl.
The dressed/flavored quinoa serves as the dressing for greens.
If you prefer more dressing, increase the amount of dressing ingredients added to the bottom of the jar.
EAT HOT OR COLD.
Although these are normally eaten cold; if you prefer a hot version, you can heat the jars (without the greens) in the microwave for 1-2 minutes; stir and eat right out of the jar.
Ingredients:
oil, olive, salad or cooking
vinegar, red wine
salt, table
spices, oregano, dried
seeds, chia seeds, dried
spices, pepper, red or cayenne
nuts, pine nuts, dried
olives, ripe, canned (small-extra large)
beans, snap, green, raw
lettuce, cos or romaine, raw
Directions:
1.
MAKE QUINOA PILAF: In a strainer, rinse the quinoa under running water for 60 seconds, until water runs clear; drain.
In 2 quart pan on stove top, heat olive oil over medium-high heat; add onions and cook until soft.
Add garlic and stir for 1 minute.
Add water, quinoa, salt and pepper.
Bring to a boil, lower heat, cover and simmer for 15 minutes.
Remove lid, remove from heat, and fluff with a fork.
Set aside to cool completely.
2.
COMBINE dressing ingredients in bottom of jar, stirring them with a fork.
Add 1/2 cup cooked & cooled quinoa pilaf; use a fork to toss with dressing until well combined.
Level out quinoa for an even bottom layer.
3.
LAYER the salad ingredients in the order given from the bottom up.
If adding greens in the pint jar option, you can pack them in to get as much as possible in the jar.
4.
PUT A LID on the jar and refrigerate.
Salad should stay fresh for approximately 4-5 days, depending on the freshness and type of ingredients used.
Jars that include greens may have a shorter shelf life.
EASY EATING.
The smaller jars without the greens can be stirred and eaten right out of the jars.
The jars with the greens at the top are easiest to eat if you pour them out onto a plate or bowl.
The dressed/flavored quinoa serves as the dressing for greens.
If you prefer more dressing, increase the amount of dressing ingredients added to the bottom of the jar.
EAT HOT OR COLD.
Although these are normally eaten cold; if you prefer a hot version, you can heat the jars (without the greens) in the microwave for 1-2 minutes; stir and eat right out of the jar.