Back in June, my cousin Jill and I attended a food photography workshop in Minnesota. It was hosted by the amazing blog, Pinch of Yum, and it was totally life-changing. We mastered manual mode on our cameras, met a bunch of other fun food bloggers, and ate some of the yummiest food imaginable.
One of the foods that we styled, photographed, and ate was a Mediterranean Quinoa Bowl and I fell in love with its roasted red pepper sauce and combination of healthy ingredients.
Fast-forward three months, and I’m scrambling to adjust to life with a first grader, a baby, and two kids in between who I’m trying to homeschool. I knew we had to pack lunch for our first homeschool co-op so I whipped up five quinoa salad bowls to stash in my fridge.
What’s so great about these quinoa salad bowls?
- I only spent $21.84 on ingredients (that works out to only $4.37/bowl)
- They only take 20 minutes to make (4 min/bowl!)
- They’re healthy and DELICIOUS
As soon as I tasted one I wished I had made more because I wanted to share them with my family and friends. If you have enough jars, I would double this recipe because you’re going to fall in love.
Make-Ahead Quinoa Salad Bowls
These easy and healthy quinoa salad bowls can be made ahead of time and stored in the fridge up to 7 days! I recommend reading the original recipe at Pinch of Yum for more ingredients that you can add to your bowls.
Yields: 5 bowls (I used mason jars)
5-Minute Roasted Red Pepper Sauce
- 16oz jar roasted red peppers, drained
- 1 clove garlic
- juice from one lemon (1/4 cup)
- 1/2 cup olive oil
- 1/2 cup almonds (mine had sea salt)
- 4oz pitted kalamata olives
- 4oz crumbled feta cheese
- 12oz quinoa, cooked and cooled (I used my programmable rice cooker)
- 1 large cucumber, chopped
- 5oz bag baby kale mix
- Puree sauce ingredients in a blender or food processor. (I used my magic bullet.)
- To each jar, add: 1/2 cup sauce, 1/4 cup olives, 2 tablespoons feta, 2/3 cup cooked and cooled quinoa, and 1 handful baby kale mix. (Since the greens are at the top of the jars away from the sauce, they won’t get soft or mushy.)
- Add lids and store in the refrigerator up to 7 days.
When ready to eat, dump into a bowl (or paper plate), and dig in. If you pack your lunch, I recommend packing a large spoon too, so you can scoop every last bit of delicious sauce out of your jar. YUM.