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!
Servings: 4 mason jars
Calories: 441kcal
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 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 simmer the quinoa for 15 minutes, or until all 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. This includes hummus, water, olive oil, vinegar, Dijon, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. 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 vegetables, including 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
*When you are ready to eat a breakfast jar, pour all of the ingredients into a small bowl. Toss the extra dressing into the quinoa mixture. Enjoy!
*These quinoa jars will last up to 4 days in the fridge.
*To make 2 servings instead of 4, cut everything into 1/2.
*Feel free to use garbanzo beans instead of Great Northern Beans.
Nutrition
Serving: 1jar | Calories: 441kcal | Carbohydrates: 54g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 1315mg | Potassium: 914mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1248IU | Vitamin C: 34mg | Calcium: 112mg | Iron: 5mg