Rainbow Salad Jars2018-03-27
- Servings : 4
- Prep Time : 20m
- Ready In : 20m
- 70g dry quinoa
- 1 lemon, juiced
- 1 tbsp olive oil
- 1⁄4 cup crumbled feta
- 150g cherry tomatoes, quartered
- 1 red pepper, finely chopped
- 125g carrots, finely cut into sticks
- 150g sweet corn
- 70g red cabbage, finely sliced
- 30g baby spinach
Cook the quinoa per package instructions and let it cool. Toss the quinoa with the lemon juice and olive oil. Set aside.
Assemble 4 jar salads with equal parts of the quinoa mixture on the bottom, followed by the cabbage, spinach, sweetcorn, carrots, red pepper and tomatoes.
Refrigerate for up to 4 days in sealed containers. When serving, flip jar upside down above a plate or bowl to enjoy.