Quinoa, fresh strawberries, feta cheese and pecans over field greens
Prep Time 10minutes
Cook Time 15minutes
Servings 4(click to scale)
4 16 oz mason jars
1stalkfresh celery stalksthinly sliced
1cupfresh radishthinly sliced
4Tbsppecansroasted and chopped
1ozcrumbled feta cheese
8cupsspring mix lettuce
12ozgrilled chicken breastoptional
1tspfresh garlic minced
6Tbspextra virgin olive oil
1/8tspground black pepper
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.