Mediterranean Tuna Quinoa Jars

Ingredients

• 160 gdry quinoa
• 4cans light tuna, drained
• 165 gcanned chickpeas, drained and rinsed
• 200 gEnglish cucumber
• 200 gcherry tomatoes
• ¼medium red onion
• 40 gblack olives, sliced
• 60 gfeta, crumbled
• 120 gmixed salad greens
• 2 tbspextra-virgin olive oil
• 2 tbsplemon juice
• 1 tspdried oregano

Method

1. Rinse the quinoa and add to a saucepan with 400 ml (1 2/3 cups) of water. Bring to a boil over high heat, cover and simmer on low for 15 minutes, then rest 5 minutes and spread out to cool completely.

   20 min timer

2. Whisk the oil, lemon juice and oregano and divide between 4 large jars of about 1 litre (4 cups).

3. Dice the cucumber, halve the tomatoes and finely slice the red onion. Drain the tuna and chickpeas.

4. Layer each jar from the bottom: chickpeas, cucumber, tomatoes, onion, olives, quinoa, tuna, feta and greens on top so they stay dry and crisp.

5. Seal and refrigerate up to 4 days. Shake into a bowl when ready to eat.

Storing and reheating

Keeps 4 days.