Go Back

Quinoa & Roasted Veggie Jars - Colorful, Make-Ahead Lunches

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Quinoa: 1 1/2 cups dry quinoa (rinsed), to yield about 4–5 cups cooked.
  • Vegetables for roasting: 1 red bell pepper, 1 yellow bell pepper, 1 medium zucchini, 1 small red onion, and 1 small sweet potato.
  • Chickpeas: 1 can (15 oz), drained and rinsed.
  • Greens: 4 cups baby spinach or arugula.
  • Crunchy add-ins: 1/3 cup toasted pumpkin seeds or sliced almonds.
  • Fresh herbs: 1/2 cup chopped parsley or cilantro.
  • Feta or goat cheese (optional): 1/2 cup crumbled.
  • Olive oil: For roasting and dressing.
  • Spices: 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp dried oregano, salt, and black pepper.
  • Dressing: 1/4 cup extra-virgin olive oil, 3 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup or honey, 1 small garlic clove (minced), 1/4 tsp salt, black pepper to taste.
  • Jars: Four to six wide-mouth pint jars, or three to four quart jars for larger portions.

Method
 

  1. Cook the quinoa: Rinse quinoa under cold water. Combine with 3 cups water and a pinch of salt in a pot. Bring to a boil, then reduce heat, cover, and simmer 15 minutes. Turn off heat and let stand 5 minutes. Fluff with a fork and cool.
  2. Prep the veggies: Heat oven to 425°F (220°C). Chop bell peppers, zucchini, red onion, and sweet potato into bite-size pieces.
  3. Season and roast: Toss vegetables and chickpeas with 2 tbsp olive oil, smoked paprika, cumin, garlic powder, oregano, 1 tsp salt, and pepper. Spread on two sheet pans. Roast 22–28 minutes, stirring once, until edges are browned and sweet potato is tender. Let cool.
  4. Toast the seeds: In a dry skillet over medium heat, toast pumpkin seeds 3–4 minutes until lightly golden and fragrant. Cool completely.
  5. Make the dressing: Whisk olive oil, lemon juice, red wine vinegar, Dijon, maple syrup or honey, minced garlic, salt, and pepper until emulsified. Taste and adjust acid or sweetness.
  6. Layer the jars (bottom to top): Dressing (2–3 tbsp per jar), then a layer of cooled roasted veggies and chickpeas, then quinoa, then herbs and cheese (if using), then pumpkin seeds. Finish with greens on top to keep them crisp.
  7. Seal and chill: Close jars tightly and refrigerate. For best flavor, let them sit at least 1 hour so the dressing lightly marinates the veggies.
  8. Serve: When ready to eat, shake the jar well to coat everything. If needed, dump into a bowl for easier tossing and add a squeeze of lemon or a pinch of salt to brighten.