Quinoa Mason Jar Salad


  • 2 servings
  • 3/4 cup quinoa
  • 1/4 cup pumpkin seeds
  • 1 tsp extra virgin olive oil
  • 1/4 cup snap peas
  • 1/4 cup snow peas
  • 2 to 3 tsp extra virgin olive oil
  • 1/4 cup broccoli
  • 1 cooked chicken breast, cubed
  • 1/2 cup feta cheese
  • Dressing
  • 1 TBSP lemon juice
  • 1 TBSP lemon zest
  • 1 TBSP Dijon mustard
  • 1 TBSP honey
  • 2 TBSP extra virgin olive oil
  • salt and pepper to taste


  1. Cook the quinoa according to package directions.
  2. Toast the pumpkin seeds. In a pan over medium heat, warm 1 tsp olive oil until hot, not smoking. Add the pumpkin seeds and cook until lightly toasted. This should take around 3-5 minutes. Transfer to a plate and season with salt.
  3. Cook the veggies. In the same pan used to toast the pumpkin seeds, warm 2-3 teaspoons of oil. Add the broccoli and cook until lightly charred. Add the peas and cook both together until lightly steamed.
  4. Make the vinaigrette. In a small mason jar combine the honey, mustard, lemon zest and juice with 2 TBSP olive oil.
  5. Assemble. Divide all ingredients between two mason jars.
  6. Enjoy!
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