Makes 2 Servings
Macros: 352 Cal, Fat 15g, Carbs 36g, Fibre 5g, Protein 16g
1/2 cup Quinoa (uncooked)
1 1/2 tsps Extra Virgin Olive Oil
1 1/2 tbsps Balsamic Vinegar
1 cup Cherry Tomatoes (halved)
1/4 cup Red Onion (small, diced)
1 cup Basil Leaves (packed, chopped)
85 grams Small Bocconcini (halved)
2 cups Baby Spinach
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!
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 Flavour: 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 favourite dressing instead, adjusting or omitting the oil accordingly.