Ingredients
carrots
peeled and chopped
cucumber
chopped
capsicum
chopped
red onion
chopped
green onions
chopped
olives
feta cheese
cut into cubes
quinoa
cooked
baby spinach
3 tbsp basic vinaigrette or balsamic dressing
Equipment
- 1 Large jar with a tight sealing lid (preserving or Mason jar)
- 1 Serving bowl
Instructions
- Cook quinoa as per packet directions. Peel and chop vegetables. Cut feta cheese into cubes.
- Prepare your chosen dressing or vinaigrette.
- Take a clean, large jar with a tight sealing lid (a preserving jar or Mason jar works well).
- Add 3-4 tbsps of dressing to the bottom of the jar.
- Begin to place ingredients into the jar, starting with the hardest vegetables, like carrots and cucumber, and ending with the spinach.
- Seal the jar with a lid and refrigerate.
- To serve, tip jar ingredients into a serving bowl and toss to coat in dressing.
Notes
Tip
The reason you begin with the hardest vegetables is that these will sit in the bottom of the jar with the dressing. The dressing will pickle these ingredients so it is important that they are the most robust.
Tip
If you prefer to keep your dressing on the side, your vegetables will stay crisp and crunchy.
Tip
Please do not use a glass jar if you are using this recipe for children to take to school. A plastic container is a much better option.
Variation
You can use couscous or burghul (cracked and pounded wheat) in place of quinoa.
Variation
Mixed lettuce leaves and rocket will also work well in place of the spinach.
Storage
Seal the jar with a lid and refrigerate. This will last 3 days in the refrigerator.
