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Prep Time: 10

Cook Time: 15

Course: Salad

Servings: 4 (click to scale)

Equipment

4 16 oz mason jars

Ingredients

8 leaves fresh mint
1 cup fresh strawberries
1 stalk fresh celery stalks thinly sliced
1 cup fresh radish thinly sliced
4 Tbsp pecans roasted and chopped
2/3 cup quinoa dry
1 oz crumbled feta cheese
8 cups spring mix lettuce
12 oz grilled chicken breast optional

Vinaigrette

1 tsp fresh shallots minced
1 tsp fresh garlic minced
2 tsp fresh thyme chopped
2 tsp Dijon mustard
6 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1/8 tsp salt
1/8 tsp ground black pepper

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Instructions

Rinse uncut produce in fresh water. Slice the celery thinly on a diagonal, slice the radish and strawberries. Set aside. Slice the mint into thin strips.
Make the quinoa: Bring 1 1/3 cup of water to a boil, add quinoa, stir and simmer for 10 minutes. Set aside to cool slightly. You should have approximately 2 cups of cooked quinoa.
Make the vinaigrette: Combine shallots, garlic, thyme, Dijon, balsamic, salt and pepper. Slowly drizzle in olive oil and whisk to combine.
Add ingredients in the following order to each 16 ounce Mason jar with lid: 2 cups Spring Mix, 1/2 cup quinoa, 1/4 cup radish slices, 1/4 cup sliced celery, 1/4 cup sliced strawberries, 1 Tablespoon feta, 1 Tablespoon roasted pecans, 2 Tablespoons dressing
Cover with lid and shake well to mix the ingredients.
If using chicken breast, slice thinly and add on top of the strawberries.

Video

Nutrition

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