Mediterranean Chickpea and Quinoa Lunch Jars with Feta

Rinse the quinoa in a fine-mesh sieve under cold water. In a small pot combine quinoa and vegetable broth, bring to a boil, cover, reduce heat and simmer 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork; let cool.

While quinoa cooks, prep the vegetables: halve cherry tomatoes, dice cucumber and red pepper, finely chop red onion and parsley, and halve the olives.

Drain and rinse the chickpeas, then pat them dry with a towel. If you like a bit of crunch, toss them with 1 tsp olive oil and roast at 400°F for 10–12 minutes, otherwise leave them as is.

Make the dressing by whisking together lemon juice, olive oil, red wine vinegar, Dijon, minced garlic, honey (if using), salt, and pepper in a small bowl.

In a large bowl combine cooled quinoa, chickpeas, tomatoes, cucumber, pepper, onion, olives and parsley. Pour about half the dressing over the salad and toss gently to combine—reserve the rest for jars so the top stays fresh.

To assemble jars for portable lunches: add 1–2 tbsp dressing to the bottom of each jar, then layer sturdier items (chickpeas and quinoa), followed by bell pepper, cucumber, tomatoes, onion, olives, parsley and top with crumbled feta.

Seal jars and refrigerate. When ready to eat, shake the jar vigorously or pour into a bowl and add the remaining dressing. Enjoy chilled or at room temperature.