Jar Salads
Say goodbye to lunch stress and hello to your new favorite meal prep hack, salads in a jar. Make these Green Goddess and Greek Jar Salads with quinoa and pearl couscous or other tiny pasta.
Ingredients
- 1 1/2 cups Pearl couscous or small pasta to use orzo, ditalini, or elbows
- 1 cup quinoa any color
- 1 16 oz can chickpeas/garbanzo beans)
- 1 1/2 lbs cooked diced chicken
- 1 cup sliced olives, black or Kalamata olives
- 2 cucumbers, sliced and cut into quarters
- 1 cup tomatoes, small tomatoes sliced or larger tomatoes diced if desired
- 4 oz feta cheese, diced/cubed, or crumbled
- OPTIONAL: chopped fresh mint, chopped greens/lettuce, and diced red onion
Instructions
- Gather your jars (or container of choice), lids and forks if needed
- Cook couscous according to directions.
- Cook quinoa according to directions.
- Drain and rinse chickpeas
- All other items should be ready to add (cut any other items you'll be adding)
- Start adding items to each jar and press down with a long spoon or tart shaper, creating the layers.
- Place dressing in small containers and place them on top for easy transport.
- Add the lids, tie on the forks if desired with twine or ribbon.
- Place in the fridge until ready to serve. Enjoy!