Swap in other ingredients. You can also reduce fat by using only 1/4 cup oil and half an egg.

1. Ingredients.

  • 1/4 cup oil-packed sun-dried tomatoes, chopped, plus 1/3 cup oil reserved.
  • 2 tablespoons red wine vinegar.
  • 2 teaspoons honey.
  • 4 tablespoons fresh lemon juice (from 2 lemons).
  • 1 tablespoon chopped dill.
  • 1 tablespoon chopped basil.
  • 1 pinch crushed red pepper flakes.
  • 1 pinch each salt and pepper.
  • 2 14-oz. cans chickpeas, drained.
  • 1/2 cup marinated artichoke hearts.
  • 2 carrots, shredded.
  • 1 1/2 cups cooked quinoa.
  • 2 cucumbers, sliced or chopped.
  • 1/2 cup crumbled feta cheese.
  • 4 cups fresh arugula.
  • 1/3 cup toasted sunflower or pumpkin seeds.
  • 4 hard-boiled eggs.
  • 1 avocado, sliced.
  • Lime (optional).

2. How to Make It.

Step 1.

In a medium bowl, combine sun-dried tomatoes and reserved oil, red wine vinegar, honey, lemon-juice, dill, basil, red pepper flakes, salt , and pepper. Add chickpeas and toss.

Step 2.

Using 4 jars, layer artichokes, carrots, and quinoa. Spoon on chickpeas and vinaigrette. Layer on cucumbers, feta, arugula, and seeds. Add an egg to each jar. Seal and refrigerate up to3 days.

Step 3.

To serve, add 1/4 of the avocado and a squeeze of lime, if desired.


Source: Health.
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