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I have developed an obsession with salads and I love how they look when layered in a jar. Not only is this a convenient way to build a salad, but it gives you a really healthy and delicious lunch-to-go.
You can pretty much layer any of your favorite combinations, but this recipe I’m sharing includes protein, legumes, vegetables, and healthy fat. It will fill you right up and fuel your day.
This could be prepared a few days in advance and you will have an easy lunch waiting for you in the fridge—and everyone is going to be wowed by how it looks. Not to mention, how happy your bellies will be.
Easy Lunch on the Go: Healthy Salad in a Jar
This could be prepared a few days in advance and you will have an easy lunch waiting for you in the fridge.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
- Grilled chicken or grilled protein of your choice, sliced thinly
- 1 can of chickpeas rinsed and drained
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 cup quinoa or medium-grain brown rice
- 2.5 cups water
- 1 bunch flat-leaf parsley
- 4 green onions
- 2 garlic cloves
- 1/4 cup olive oil plus extra
- 1 tbsp lemon juice
- 1 red bell pepper de-seeded and sliced lengthwise
- 1/2 avocado diced
- 2 eggplants cut into half lengthwise
- Coriander leaves for decoration
- Salt and pepper to taste
Preheat the oven to 350 degrees Fahrenheit. Prepare your quinoa or brown rice as normal. Rinse under cold water, and leave to drain well.
On a baking tray, place the eggplants (cut side up), season with salt and pepper and bake for 20 minutes, or until tender. Remove from the oven and place in a bowl, covering with cling wrap, allowing it to steam for another 10 minutes. Scoop the flesh out using a spoon, and place it in a food processor and blend until smooth. Set it aside.
Place the garlic, green onion, and parsley in a food processor and pulse until finely chopped. Place mixture in a large bowl. Add quinoa/rice, oil, and lemon juice. Season with salt and pepper and stir until well combined.
In a small nonstick pan, heat extra oil over medium heat. Add ground coriander and cumin and cook for a minute. Remember to keep stirring, so it doesn't burn. Add the drained chickpeas and stir for 5 minutes or until lightly toasted and the chickpeas are well coated with the spices.
In a large jar (or a few small jars), spoon the eggplant mixture into the base. Follow with a layer of spiced chickpeas, bell pepper, quinoa/rice mixture, and avocado. Top with the grilled chicken and coriander leaves.
Seal the jar and leave it in the fridge. This could last for up to three days.