Quinoa and Veggie Jar Salad
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Quinoa and Veggie Jar Salad Recipe
Updated August 2025
For a fresh take on the standard work or school lunch, try a jar salad! Portable and stuffed with freshness, they’re easy to grab and go! We opted to re-use a Farm Boy pasta sauce jar for our salad, but any wide-mouthed jar will work (our mayonnaise containers work great, too!). Serving size varies based on the size of the jar.
Pro tip: Always put the dressing in first, followed by stronger ingredients or proteins. Fragile items, like leafy greens, should go on top to maintain crispness. Once you’re ready to eat, just flip the jar over, let the dressing drip down, and enjoy!
Ingredients
- 6 Tbsp Farm Boy™ Apple Cider Vinaigrette or to taste
- 1 can Farm Boy™ Chickpeas Canned Beans (398 ml) drained and rinsed
- 2 cups grape tomatoes
- 1 red bell pepper diced
- 1 orange bell pepper diced
- ½ English cucumber diced
- 1 cup cooked Farm Boy™ Quinoa (from ½ cup raw)
- ¼ cup Farm Boy™ Barrel Aged Feta crumbled
- 2-4 Tbsp Farm Boy™ Roasted Pumpkin Seeds
- 2 ½ cups baby arugula
Directions
- Divide Farm Boy™ Apple Cider Vinaigrette amongst 4 x 500ml or 3 x 750ml mason-type jars.
- Start layering ingredients, starting with Farm Boy™ Organic Chickpeas and tomatoes, then bell peppers, cucumber, quinoa, and Farm Boy™ Barrel Aged Feta Cheese.
- Top with Farm Boy™ Roasted Pumpkin Seeds and arugula.
- Close jars and refrigerate upright.
- When ready to eat, turn jars upside down to let Farm Boy™ Apple Cider Vinaigrette drip throughout the ingredients.