Before we get into today’s post (which, is awesome by the way) I just had to give you an update about my hard drive situation because…
I finally heard back and WD is going to be able to get my files back! I found out yesterday afternoon, and man, it feels good to have our little streak of bad luck over (although that comment probably just jinxed us haha).
So now that the burden of having thousands of client photos deleted forever has been lifted, I’m feeling pretty good about life. And when I’m feeling extra good all I want is a heaping dose of veggies (is that weird?) so that’s what I’m serving up today. Lots, and lots of veggies.
Also, because you should all know by now how truly lazy I am when it comes to packing lunches. I like to have a dinner option that easily doubles as my lunch the next day. And guys, this is it. Salads in jars have been around for forever (at least, in Pinterest years) but if it ain’t broke, right?
I made two versions for you, but basically you can add/leave out any ingredients that you like and sub-in your favorites. Because Stephen has a strict “no-feta” policy, I made sure to make one without and one with! So basically, you just do you.
* Also, on a somewhat unrelated note, if you guys haven’t seen Food Inc. (on Netflix), you need to watch it. ASAP! It does a wonderful job of explaining what is truly going on in our food system without being too fanatical. And now I am finding myself doing research before going to the store. Never hurts to be well informed. Especially when it comes to what we eat 🙂
- 1 cup great white north beans
- 1 cup kidney beans
- 1.5 cups cooked quinoa (according to package instructions)
- ½ cucumber, diced
- 1 cup halved cherry tomatoes
- ¼ red onion, thinly sliced
- 1 cup green peas (I used frozen, simply lay out on a towel to thaw 10-15 mins beforehand).
- ½ cup greens (I used kale and some mixed greens)
- ½ cup balsamic vinegar
- 2 tbs. olive oil
- 1 tsp. salt
- 2 tbs. feta
- First, cook the quinoa according to package instructions (about 15-20 mins)
- Once cooked, place in the fridge to chill.
- In the mean time, rinse the beans and set aside.
- Once the quinoa is cooled, prepare two large mason jars (I used 2 spaghetti sauce jars) and pour about ¼ cup of balsamic vinegar into each along with 1 tbs of olive oil (again, into each container).
- Add the beans, then top with the cooled quinoa (be sure to split evenly between the two jars).
- Sprinkle the cucumber over the quinoa, then add the peas.
- Top with red onion then the mixed greens and last, sprinkle on the feta cheese.
- Seal and keep in the fridge overnight, or serve immediately!
