Recipe
Ingredients
- 1 cup Quinoa (uncooked)
- 1 tbsp Extra Virgin Olive Oil
- 3 tbsps Balsamic Vinegar
- 2 cups Cherry Tomatoes (halved)
- 1/2 cup Red Onion (small, diced)
- 2 cups Basil Leaves (packed, chopped)
- 170 grams Small Bocconcini (halved)
- 4 cups Baby Spinach
Instructions
- Cook the quinoa according to the directions on the package, and set aside to cool.
- Meanwhile, combine the oil and balsamic vinegar and divide evenly between the bottoms of the jars.
- Add equal amounts of cherry tomatoes, red onion, basil, quinoa, bocconcini, and spinach to the jars. When ready to eat, shake well and dump into a bowl. Enjoy!
Hints & Tips
- Leftovers Refrigerate in an airtight container for up to three days.
- Serving Size 26 fl oz (768 mL) mason jars were used for this recipe. One serving is one mason jar.
- Make it Vegan Use avocado instead of bocconcini or omit completely.
- More Flavor Season with salt, pepper, or your choice of herbs and spices.
- Additional Toppings Hemp seeds, black beans, edamame, chickpeas, tofu, chicken breast, or turkey breast.
- No Balsamic Vinegar Use red wine vinegar or your favorite dressing instead, adjusting or omitting the oil accordingly.
