Quinoa Salad with Chicken in a Jar


 Bottom Layer:

  • 3 tablespoons extra virgin olive oil
  • Freshly squeezed juice of half a lemon
  • 1 teaspoon pomegranate molasses
  • 1 teaspoon mustard
  • Salt and black pepper
  • 1 cup cooked quinoa (or buckwheat / boiled chickpeas)

Middle Layer:

  • 150 grams grilled or boiled chicken breast (shredded or cubed)
  • Half a cup of cubed cucumber
  • 5–6 cherry tomatoes, halved
  • 2 tablespoons boiled corn kernels or cubed red bell pepper (kapya pepper)

Top Layer:

  • 1 handful of finely chopped arugula or lamb’s lettuce (mâche)
  • 2 whole walnut kernels (roughly broken) or 1 tablespoon pumpkin seeds (shelled)


Pour the olive oil, lemon juice, pomegranate molasses, mustard, salt, and black pepper into the very bottom of a tall, wide glass jar. Whisk lightly with a fork inside the jar to create a uniform dressing layer. The dressing should always remain at the very bottom.

Add the cooked and cooled quinoa directly on top of the dressing. The quinoa will absorb the flavors of the dressing—effectively marinating—and act as a barrier, preventing the vegetables above from coming into contact with the dressing and becoming soggy.

Arrange the cucumber, red bell pepper, and tomatoes over the quinoa. Place the cooled chicken on top of these. The chicken and firm vegetables serve as a wall, preventing moisture from traveling upward.

Place the fresh arugula or lamb’s lettuce—which would wilt instantly if it came into contact with the dressing—at the very top. Sprinkle the walnuts and pumpkin seeds over the greens. Ensure that the greens are completely dry.

Seal the jar tightly with its lid. You can store the prepared jar in the refrigerator for up to 3 days without any spoilage.

Just before eating—whether at school or work—shake the jar by turning it upside down and back again for 10 seconds (to ensure the dressing is evenly distributed among all the ingredients), or simply invert the jar directly onto a plate.


ENJOY YOUR MEAL

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