Recipe Manager
Home
Add Recipe
Calendar
Grocery List
Pantry
Import
Edit Recipe
Title
*
Description
Halfbakedharvest.com
Ingredients
(one per line)
1/4cup oil packed sun-dried tomatoes, chopped + 1/3 cup oil reserved 2tablespoons red wine vinegar 2teaspoons honey 2lemons 1tablespoon chopped fresh dill 1tablespoon chopped fresh basil kosher salt and pepper 1pinch crushed red pepper flakes 2cans (14 ounces) chickpeas, drained 1/2cup marinated artichoke hearts 2carrots, shredded 1 1/2-2cups cooked quinoa 2cucumbers, sliced or chopped 1/2cup crumbled feta cheese 1/3cup toasted sunflower or pumpkin seeds 4-6hard boiled eggs 4cups fresh arugula 1avocado, sliced
Directions
1. In a medium bowl, combine the 1/3 cup of olive oil from the sun-dried tomato jar, the chopped sun-dried tomatoes, red wine vinegar, honey, juice from 1 lemon, dill, basil, red pepper flakes, and a pinch each of salt and pepper. Add the chickpeas and toss to coat. 2. Using four (16 ounce) glass jars, to the bottom of each jar, evenly layer the artichokes, carrots, and quinoa. Spoon the chickpeas and any vinaigrette left in the bowl over the quinoa. Layer on the cucumbers, feta cheese, and seeds. Add an egg to each jar. Seal the jars and keep in the fridge for up to 2-3 days. 3. To serve, pour the contents of the jar out into a bowl. Add the arugula, avocado and squeeze the remaining lemon juice over top. Season with salt, if desired. Enjoy!
Notes
Source URL
Image URL
Upload Photo
(JPEG, PNG, or WebP, max 10MB)
Prep Time (min)
Cook Time (min)
Servings
Rating
—
1 — ★
2 — ★★
3 — ★★★
4 — ★★★★
5 — ★★★★★
Difficulty
—
Easy
Medium
Hard
Cuisine
Categories
(comma-separated)
Nutritional Info
(optional)
+ Add Row
Save Recipe
Cancel
0
timers