Mediterranean Sunny Power Jar - photo 1
← Recipes

Mediterranean Sunny Power Jar

Salads Takeaway Dishes Lunches 45 min Easy 19 wyświetleń ~10.05 PLN - (0)
Rate:
(0)
Start Cooking

Description

Discover the perfect solution for a healthy, stylish, and incredibly practical lunch for work – Mediterranean Sunny Power Jar! This is not just an ordinary salad; it’s a complete, balanced meal packed in an aesthetic jar that keeps all the ingredients fresh and crunchy until it’s time to eat. Inspired by the sunny cuisine of the Mediterranean Sea, it combines fluffy quinoa, protein-rich chickpeas, crunchy fresh vegetables, and creamy feta cheese. The whole dish is topped with a light, refreshing lemon-herb dressing, which is placed at the bottom of the jar. Thanks to the thoughtful, layered arrangement of ingredients, the salad doesn’t 'swim' in the dressing and won’t wilt. Just before eating, simply shake the jar vigorously to perfectly combine the dressing with the rest. This dish is a true vitamin and energy bomb that delights not only with its taste but also with its appearance – the colorful layers look beautiful through the glass, making your lunch a small work of art.

Ingredients (16)

Servings:
1
  • Komosa ryżowa (quinoa) 50 g
  • Ciecierzyca konserwowa 100 g
  • Fresh cucumber 75 g
  • Cherry tomatoes 80 g
  • Red onion 0.2 szt.
  • Yellow bell pepper 0.3 szt.
  • Feta cheese 50 g
  • Fresh spinach 30 g
  • Extra virgin olive oil 0.2 łyżek
  • Lemon juice 15 ml
  • Liquid honey 5 g
  • 🌿 Przyprawy
  • Dried oregano 1 łyżeczka
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Kalamata olives 30 g
  • Sunflower seeds 15 g
💰 Szacowany koszt dania: ~10.05 PLN

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of lemon-herb dressing

1

Prepare the dressing that will be the base of our salad. In a small jar with a lid, pour in olive oil, freshly squeezed lemon juice, and honey. Add dried oregano, a pinch of salt, and freshly ground pepper. Close the jar VERY TIGHTLY and shake it vigorously for about 20-30 seconds. You will see how the ingredients combine into a uniform, slightly cloudy emulsion. This is a sign that the dressing is ready.

Ingredients: Extra virgin olive oil, Lemon juice, Liquid honey, Dried oregano, Salt, Pieprz czarny świeżo mielony
Using a small jar to mix the dressing is the best way to achieve the perfect blend of oil and lemon juice. If you don't have a jar, you can use a small bowl and a whisk or fork, vigorously whisking the ingredients for about a minute. Taste the dressing - if it's too sour, add a little more honey.

Cooking Quinoa

2

Measure 50g of dry quinoa. Transfer it to a fine sieve and rinse very thoroughly under cold running water for about a minute, mixing the grains with your hand. This is a key step to remove the natural bitterness. In a small pot, pour in 100 ml of water (maintaining a 1:2 ratio, meaning two parts water to one part quinoa), add a pinch of salt, and bring to a boil. Add the rinsed quinoa, stir, reduce the heat to the minimum, cover the pot with a lid, and cook for about 15 minutes. After this time, all the water should be absorbed. Remove the pot from the heat and let it sit covered for another 5 minutes. Finally, gently fluff the cooked quinoa with a fork to make the grains fluffy. Set aside to cool completely.

Ingredients: Komosa ryżowa (quinoa), Salt
Use a pot with a thick bottom to prevent the quinoa from burning. Do not lift the lid while cooking! Steam is essential for properly cooking the grains. The cooked quinoa is slightly translucent, and around each grain, you can see a small, white 'ring' (the germ).

Preparation of vegetables and toppings

3

Wash all the vegetables thoroughly and dry them with a paper towel. Cut the cucumber into small cubes about 1 cm on each side. Halve the cherry tomatoes. Peel the red onion and chop it into very small pieces. Remove the seeds from the yellow bell pepper and also cut it into cubes similar in size to the cucumber. Drain the canned chickpeas in a sieve and rinse them thoroughly under cold water, then leave them to drain.

Ingredients: Ciecierzyca konserwowa, Fresh cucumber, Cherry tomatoes, Red onion, Yellow bell pepper
Use a sharp knife and a stable cutting board. Evenly chopping the vegetables will not only make the salad look more appetizing, but it will also ensure that all the flavors are evenly distributed in every bite. Remember to make sure the vegetables are dry before placing them in the jar – excess water can speed up their wilting.

Layering the jar

4

This is the most important step that guarantees the freshness of the salad. Take a clean, dry jar (with a capacity of about 750 ml - 1 liter) and start layering the ingredients in the following order, creating distinct layers: 1. Pour the prepared lemon-herb dressing at the very bottom. 2. On top of the dressing, add the 'hard' vegetables: chopped red onion, bell pepper, and cucumber. They will serve as a barrier to protect the rest of the ingredients from moisture. 3. Next, add a layer of rinsed chickpeas. 4. The next layer is completely cooled quinoa. Gently spread it out without pressing too hard. 5. On top of the quinoa, place halved cherry tomatoes and crumbled feta cheese. If you are using olives, add them now. 6. At the very top, fill the jar to the brim with fresh spinach leaves. Gently press them down to fill all the empty space. If you are using sunflower seeds, sprinkle them over the spinach. Finally, tightly close the jar.

Ingredients: Komosa ryżowa (quinoa), Ciecierzyca konserwowa, Fresh cucumber, Cherry tomatoes, Red onion, Yellow bell pepper, Feta cheese, Fresh spinach, Kalamata olives, Sunflower seeds
The key is to maintain this order! Dressing at the bottom, hard vegetables as a barrier, and delicate leaves on top, away from moisture. It's best to use a jar with a wide opening, which makes layering easier as well as eating later. Do not mix the ingredients at this stage!

Fun Fact

💡

Quinoa, known as the 'gold of the Incas', has been a staple in the diet of the Andes for thousands of years. It is one of the few plants that contains all nine essential amino acids, making it a complete source of protein, similar to meat.

Best for

Lunch do pracy lub szkoły Szybki i zdrowy posiłek w podróży Lekka kolacja Piknik na świeżym powietrzu

Tips

🍽️ Serving

When lunchtime comes, take a closed jar and shake it vigorously for about 15-20 seconds, holding it upside down. This way, the dressing from the bottom will perfectly coat all the ingredients. You can eat the salad straight from the jar (with a long fork!) or, for more convenience, transfer it to a plate or bowl. Then you'll see how beautifully all the colors mix together.

🥡 Storage

Store the prepared jar in the refrigerator in an upright position. Thanks to the proper layering, the salad will stay fresh and crunchy for up to 3 days. This is an ideal solution for preparing meals a few days in advance.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Autumn Power Salad with Roasted Sweet Potato, Kale, and Tahini-Orange Dressing 60 min

Autumn Power Salad with Roasted Sweet Pota...

Takeaway Dishes
Deconstructed Tomato Soup with Basil Foam and Parmesan Spheres 120 min

Deconstructed Tomato Soup with Basil Foam ...

Appetizers
Green salad with grilled halloumi cheese 25 min

Green salad with grilled halloumi cheese

Salads
Plate of Abundance: Baked Sweet Potatoes with Tahini Sauce, Spicy Chickpeas, and Quinoa Salad 90 min

Plate of Abundance: Baked Sweet Potatoes w...

Vegetarian Dishes
Creamy Korma with Pumpkin and Chickpeas 60 min

Creamy Korma with Pumpkin and Chickpeas

Indian Cuisine
Creamy Curry with Roasted Pumpkin and Chickpeas in Korma Sauce 75 min

Creamy Curry with Roasted Pumpkin and Chic...

Indian Cuisine

Recipe Categories

Salads
Salads

Fresh salads are the perfect dishes for any occasion - from a light lunch to an elegant dinner. In our collection, you will find both classic Greek and Caesar salads, as well as modern compositions with avocado, quinoa, or arugula. Recipes for vegetable, fruit, and salads with meat or seafood. Ea...

See all recipes in this category
Takeaway Dishes
Takeaway Dishes

Takeaway dishes are a tasty and practical solution for busy people - prepared to eat outside the home. Recipes for lunch boxes that transport well and taste great even cold. Salads in jars, wraps, panini sandwiches, and Japanese-style bento boxes. Dishes that can be reheated in the microwave: cur...

See all recipes in this category
Lunches
Lunches

Lunches are the main meal of the day - filling, balanced, and full of flavor. Traditional two-course lunches: soup and a main dish in Polish tradition. Pork chop with potatoes and cabbage - a classic of Polish lunches. Dumplings with meat, cheese, and fruit - hand-formed delicacies. Beef goulash,...

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Reklama