Strawberry Quinoa Spinach Jar Salads
This strawberry spinach quinoa salad in a jar is the perfect fresh summer meal prep lunch! Spend a bit of time prepping your lunches on the weekend and you'll be the envy of your office.
Servings: 4
Calories: 463kcal
Ingredients
Salad
- ⅔ cup uncooked quinoa
- 6 cups spinach
- 2 cups sliced strawberries
- ½ cup feta cheese crumbled
- ¼ cup red onion diced
Chicken
- 2 large chicken breasts
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- salt & pepper
Vinaigrette:
- ¼ cup white wine vinegar
- ¼ cup olive oil
- 1 tablespoon honey
- 2 teaspoons poppy seeds
- ½ teaspoon dijon mustard
- fresh ground pepper
Instructions
- Cook quinoa according to package directions. Set aside to cool.
- While quinoa is cooking, pre-heat the oven to 425°F. In a small baking dish, combine the olive oil and balsamic vinegar. Place the chicken breasts in the dish, turning to coat in olive oil/balsamic. Season with salt and pepper.
- Place chicken in the oven and cook for 10 minutes. Flip and cook for 10-15 more minutes. Remove from oven and allow to rest for 5 minutes before slicing.
- Assemble jar salads by dividing ingredients between four 1-pint jars in the following order: vinaigrette, chicken, quinoa, berries, feta, red onion and spinach.
- Storage:Seal and store in the fridge for up to 4 days.
- To serve:Shake out jar contents into a large bowl. Mix to combine all ingredients with the vinaigrette and enjoy!
Notes
I recommend soaking your berries in 1 part vinegar and 3 parts water to keep your berries fresh for longer. Rinse and allow to dry on a towel before packing into the jars.
Nutrition
Serving: 1jar salad | Calories: 463kcal | Carbohydrates: 32g | Protein: 33g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 289mg | Fiber: 5g | Sugar: 9g