Description
Colorful, nourishing, and full of joy, these Quinoa and Roasted Veggie Salad Jars are the perfect grab-and-go meal—layered with fluffy quinoa, oven-roasted vegetables, and a punchy homemade dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 sweet potato, cubed
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup cooked chickpeas
- 2 cups baby spinach
- 1/4 cup pumpkin seeds
- 1/2 cup crumbled feta (optional)
- For dressing: 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp maple syrup, water to thin
Instructions
- Preheat oven to 400°F (200°C).
- Toss chopped vegetables with olive oil, thyme, salt, and pepper. Roast for 25–30 minutes, until tender and slightly caramelized.
- Meanwhile, cook quinoa in water or broth: bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
- Prepare dressing by whisking tahini, lemon juice, maple syrup, and water until smooth and pourable.
- Once veggies and quinoa are cool, begin layering jars: start with 2–3 tbsp dressing at the bottom.
- Add 1/2 cup cooked quinoa over the dressing.
- Layer roasted vegetables, followed by chickpeas, and any other add-ins like pumpkin seeds or feta.
- Top with baby spinach or other greens.
- Seal jars and refrigerate up to 5 days. Shake before eating or dump into a bowl.
Notes
Customize with your favorite roasted veggies or add protein like grilled chicken or tofu. Avoid dairy-based dressings if making ahead.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Meal Prep
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 jar
- Calories: 420
- Sugar: 5g
- Sodium: 340mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 10mg