Recipe Video
Instructions
Prepare the Base
1 minuteOpen the QuinoPea and divide it evenly into jars. It can be enjoyed warm, at room temperature, or chilled—whatever suits your routine.
Prep the Veggies
5 minutesSlice the carrots and radish into thin strips or rounds.
Layer the Jar
2 minutesIn each jar, add a handful of spinach, followed by the carrots, radish, feta cheese, and your dressing of choice.
To Serve
1 minuteShake well before eating and enjoy straight from the jar!
Cooking Tips
- Layer dressing at the bottom if meal-prepping in jars to prevent sogginess.
- Cut vegetables into uniform shapes for even distribution.
- Shake vigorously before eating to coat everything well.
- Use wide-mouth jars for easier shaking and eating.
Storage Tips
- Keeps 3–4 days if dressing is stored separately or layered at the bottom.
- Feta may soften over time—add fresh if preferred.
- Spinach stays crispest when kept uppermost in the jar.
Chef Notes
- This is a perfect grab-and-go lunch option.
- Feta adds saltiness and creaminess that contrasts with crisp veggies.
Substitutions
- Feta → goat cheese, parmesan, or vegan cheese.
- Dressing → balsamic, lemon-tahini, or vinaigrette.
- Spinach → arugula, kale, or spring mix.
Variations
- Protein Boost: Add chickpeas, tofu, or chicken strips.
- Crunchy Version: Add sunflower seeds or almonds.
- Sweet Version: Add dried cranberries.
Frequently Asked Questions
3–4 days when layered properly.
Yes — they work perfectly.
Keep spinach at the top of the jar.
Yes — remove spinach and warm the rest lightly.