Quinoa salad in a jar – with raspberry-mustard vinaigrette
Especially at work or on the go, many of us find it difficult to always choose healthy alternatives. It's even worse when healthy food options are nowhere to be found.
So, if you want to maintain a healthy and balanced diet, you have no choice but to get into the kitchen and prepare meals for on the go. Keyword: food prepping.
Quinoa salad in a jar recipe
Our quinoa salad in a jar is a blend of raw vegetables, legumes, and quinoa – topped with a fruity and tart raspberry vinaigrette – and is the perfect salad for your lunch break in the park.
Instructions
1. Peel the sweet potato, dice it, and coat it with a little oil. Season with salt and pepper, and bake in the oven at 180°C (convection oven) for about 20 minutes.
2. Cook the quinoa according to the package instructions and let it cool.
3. For the vinaigrette, combine all ingredients in a small screw-top jar and shake well.
4. Drain the kidney beans and wash the vegetables. Grate the carrot, shred the red cabbage, slice the radishes and spring onions, and shred the feta cheese.
5. Now layer the quinoa salad in a large screw-top jar. The vinaigrette can either be added immediately or taken to the table in a separate screw-top jar.
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