Gluten-Free Quinoa and Veggie Power Breakfast Jars
Take your meal prepping to the next level with these Quinoa and Veggie Power Breakfast Jars. A savory, wholesome, and simple breakfast-in-a-jar recipe. You’ll love going to the fridge each morning to grab one of these easy breakfast jars!
Breakfast has never tasted so good. These vegan and Mediterranean-inspired breakfast jars are filled to the rim with nutritious ingredients like quinoa, vegetables, and delicious and creamy hummus and lemon dressing.
If you are anything like me, starting your day with a sugary breakfast leaves you craving sweets all day long. Where are my savory breakfast lovers at? This recipe is for you!
What Are the Health Benefits of Quinoa?
This whole grain is a good source of plant protein and fiber. You will find more fiber in a serving over brown rice. Averaging about 8 grams of protein per cup, quinoa is a healthy breakfast choice all the way.
It’s naturally gluten-free for anyone with celiac disease. The best part is that quinoa is packed with antioxidants like iron, folate, magnesium, and B vitamins.
Why Meal Prep?
Studies have shown that meal prepping is a proven technique to save time and money, and better manage portion sizes. In other words, it makes for a more efficient morning and is healthier on the waist.
If you’re looking to get healthier, then this could be a great option for you. If you are simply trying to manage your morning routine and have quick, grab-and-go breakfast options ready for you, this recipe is for you.
The Ingredient List
Quinoa-This grain is super simple to make and in less than 20 minutes, it will be ready to eat. It’s naturally gluten-free, which is a great perk.
Vegetable broth-You guys, did you know that broth makes the flavor of cooked quinoa significantly taste better? It’s a true game-changer. However, if you do not have any on hand, filtered water will work just fine.
Cannellini beans-Also known as Great Northern Beans, these white beans add a wonderful texture to the quinoa mixture as well as provide a good amount of protein and fiber.
Cherry tomatoes-You can use any small tomato variety. The goal is to find what is most colorful and ripe so that it tastes the best.
English Cucumbers-While you can definitely use regular cucumbers, I recommend the unique flavor of English Cucumbers for this recipe.
Arugula-One of my favorite green varieties, arugula works perfectly in this Quinoa and Veggie Power Breakfast recipe.
Shallots-This lighter onion gives the perfect delicate and sweet flavor, unlike a white onion that has a more intense kick.
Lemon Hummus Dressing-Only my favorite ingredient to this salad, this dressing makes this recipe! This dressing includes original hummus, olive oil, red wine vinegar, water, lemon juice, lemon zest, maple syrup, whole grain Dijon mustard, fresh garlic, salt, and pepper.
The Instructions
Step one-Start by cooking the quinoa on the stove. Grab a medium-sized saucepan and add the quinoa and vegetable broth. Add the lid, and cook the quinoa on high heat until a rolling boil starts. Then, turn the heat to low and allow the quinoa to simmer for 15 minutes or until all of the water is soaked up.
Step two-Remove the pan from the heat and take off the lid. Add 1/2 teaspoon of salt and fluff the quinoa with a fork. Set it aside to cool.
Step three-Make the dressing in a mason jar. Add all of the ingredients to the jar, secure the lid, and give it a shake for about 30 seconds, until it becomes a creamy, and well-incorporated dressing. Set it aside.
Step four-Rinse and drain the cannellini beans.
Step five-Chop all of the vegetables, including the cucumber, tomatoes, shallots, and arugula.
Step six-To a medium salad bowl, add the quinoa, vegetables, and 3/4 of the dressing. Using two forks, toss the salad so that the dressing is evenly incorporated.
Step seven-Now it’s time to prepare the jars. Start by placing around 2 tablespoons of dressing at the bottom of each mason jar until the extra dressing is all used up. This is because the quinoa can soak up a lot of dressing overnight. It’s nice to have a little extra dressing to toss in when you are ready to eat.
Step eight-Place the quinoa mixture into each of the mason jars until it reaches the top or is totally full. Secure the lids and place them in the fridge for at least two hours before you eat them. They are best enjoyed cold.
Tips + Modifications
When you are ready to eat a breakfast jar, pour all of the ingredients into a small bowl. With a fork, toss the extra dressing into the quinoa.
If you would like to only make 2 servings, simply cut the recipe in 1/2.
Not looking to meal prep? Go ahead and keep the salad in a salad bowl and serve as is with all of the dressing tossed in.
How to Store These Breakfast Jars
With the lid secure, store these breakfast jars in the fridge. When you are ready to eat, remove a jar from the fridge, give it a stir, and enjoy!
They will last up to four days in the fridge. However, do not freeze.
How Did You Like Them?
Please share below how you liked these breakfast jars. I love to hear all about your experience. Thanks so much for sharing.
Gluten-Free Quinoa and Veggie Power Breakfast Jars
Equipment
- 4 wide-mouth, 16oz mason jars with lids
- 1 medium-sized sauce pan
- 1 medium-sized salad bowl
Ingredients
For the Lemon Hummus Dressing:
- ⅔ cup original hummus
- ½ cup filtered water
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons whole grain Dijon mustard *regular Dijon works, also
- 2 tablespoons maple syrup *honey works, also
- zest from ½ a lemon
- juice from 1 small lemon
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
For the quinoa mixture:
- 1 cup dry quinoa
- 2 cups vegetable stock or filtered water
- ½ teaspoon salt
- 2 cups baby arugula, roughly chopped
- 1 (15oz) can of cannellini beans, rinsed and drained
- 1 pint cherry tomatoes *any small variety works, as well
- 2 medium English Cucumbers, sliced into halves *or 1 large cucumber
- 1 small shallot, peeled and minced
Instructions
- Start by cooking the quinoa on the stove. Grab a medium-sized saucepan and add the quinoa and vegetable broth. Add the lid, and cook the quinoa on high heat until a rolling boil starts. Then, turn the heat to low and allow the quinoa to simmer for 15 minutes or until all of the water is absorbed.
- Remove the pan from the heat and take off the lid. Add 1/2 teaspoon of salt and fluff the quinoa with a fork. Set it aside to cool.
- Make the dressing in a mason jar. Add all of the ingredients to the jar, secure the lid, and give it a shake for about 30 seconds, until it becomes a creamy, and well-incorporated dressing. Set it aside.
- Rinse and drain the cannellini beans.
- Chop all of the vegetables, including the cucumber, tomatoes, shallots, and arugula.
- To a medium salad bowl, add the quinoa, vegetables, and 3/4 of the dressing. Using two forks, toss the salad until the dressing is evenly incorporated.
- Now it's time to prepare the jars. Start by placing around 2 tablespoons of dressing at the bottom of each mason jar until the extra dressing is all used up. This is because the quinoa can soak up a lot of dressing overnight. It's nice to have a little extra dressing to toss in when you are ready to eat it.
- Place the quinoa mixture into each of the mason jars until it reaches the top or is totally full. Secure the lids and place them in the fridge for at least two hours before you eat them. They are best enjoyed cold.
Notes
Enjoy!
XOXO
Michelle
I’ve never thought of making quinoa jars before, what a great idea. Love that it’s an easy to prep lunch.
Thanks! I hope you enjoy them!
Yum! Meal prep breakfast are the best! I love quinoa for breakfast with a fried egg. I like that t these have lots of veggies.
They really are the best! I love quinoa, too!
I am fighting inflammation and a host of dietary related illnesses and my nutritionist recommended more veggies & whole grains, so this recipe is perfect for a take-to-work lunch, I really love it!
Yes, these would be a great option!! Thanks!
Such a convenient and healthy breakfast!
I agree! I am all about a quick yet healthy meal!
This quinoa salad is so hearty and I love that I can just grab it ut of the fridge!
I’ve never thought of making quinoa jars before, but cannot wait to try this
A great idea, and quick to make too !
Thanks! They are delicious, for sure!
i love this easy on the go Quinoa and Veggie Power Breakfast! I can eat this cold or warmed up on a cold day!
You’re right, they are great for a quick breakfast. Thanks for sharing!