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.
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.