Ingredients:

  • 60 ml extra virgin olive oil
  • 30 ml freshly squeezed lemon juice
  • 5 ml Dijon mustard
  • 1 clove garlic, minced
  • 2 g sea salt
  • 1 g black pepper
  • 185 g quinoa, rinsed
  • 350 ml water or low-sodium chicken broth
  • 450 g boneless, skinless chicken breast, cubed
  • 10 ml avocado oil
  • 5 g dried oregano
  • 200 g English cucumber, diced
  • 150 g cherry tomatoes, halved
  • 100 g red bell pepper, diced
  • 60 g red onion, finely minced
  • 50 g crumbled feta cheese
  • 120 g baby spinach or arugula

Instructions:

  1. Combine rinsed quinoa and water/broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the germ separates and looks like a tiny curl.
  2. Season cubed chicken with salt, pepper, and oregano. Heat avocado oil in a skillet over medium-high heat. Sear chicken until golden and the edges are slightly crisp.
  3. Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to create the vinaigrette.
  4. Layer the four 950 ml wide-mouth mason jars in the following order: 1) Pour 1/4 of the vinaigrette into the bottom of each of the four jars, 2) Spoon the cooled quinoa over the dressing, 3) Place the seared chicken cubes on top of the quinoa, 4) Layer the cucumbers, tomatoes, peppers, and onions next, 5) Cram the baby spinach or arugula into the very top and sprinkle with feta cheese until the jar is tightly packed.
  5. Seal the jars tightly and refrigerate for up to 4 days. When ready to eat, shake the jar or pour into a bowl to combine.