622- Quinoa Salad Jar / سلطة الكينوا
For the salad:
100 grams (1/2 cup) cooked quinoa
100 grams (1/2 cup) canned chickpeas, drained from their water
A handful of arugula or chopped lettuce
1 small cucumber, chopped
6 cherry tomatoes, chopped
1 tablespoon finely chopped parsley
For the dressing:
1 tablespoon olive oil
Juice of 1/2 lemon
1/2 teaspoon dijon mustard
1/2 teaspoon honey
Salt and pepper, to taste
1- First, squeeze the lemon juice in a small bowl, then add the dijon mustard, honey, salt and pepper. Mix energetically then add the olive oil in a slow steady stream while mixing continuously.
2- Place the dressing mixture in a medium size wide-mouth jar. Add the cooked quinoa, chickpeas, cucumber, and cherry tomatoes first, then place the parsley and arugula on top.
3- Seal the jar and place it in the refrigerator. You can store it for up to 2 days.
4- Before serving, just pour the salad into a serving bowl. Mix using a spoon to make sure that all the ingredients are well combine and enjoy!