I just have to say "WOW"! This recipe is the easiest one on my blog and I would say it is probably the most delicious lunch recipe, too.
I was inspired to put this together as a new lunchbox option. It went over very big with my kids.
It looks beautiful, tastes yummy, and is packed with protein. Two friends tried it this week and both requested that I post the recipe. Jocelyn enjoyed it for breakfast and Mary loved it at lunchtime.
The very best part is that it is a make-ahead recipe (a few days in the fridge is fine).
Power Lunch (or Breakfast!) Jars
Chick Peas from 15 oz. can, drained
Hard Boiled Egg (see directions for the perfect hard-boiled egg here)
Kosher Salt and Freshly Ground Pepper to taste
Cook quinoa according to package. Usually it is 1 cup quinoa to 2 cups water - bring to boil, turn down to simmer, cover and simmer for 15 minutes. Once quinoa is cooked remove it to a bowl and add salt and pepper to taste. Let cool to room temperature while you prepare the rest of the ingredients.*
See how to make hard boiled eggs here. You may prepare the eggs several days in advance and store in refrigerator (peeled or unpeeled). They will keep longer unpeeled.
Cut egg in half and sprinkle yolk side up with salt and pepper.
Peel cucumber and chop to small size dice.
Slice avocado in half, remove pit, and cut into small dice.
Fill small (8 oz) mason jars or Weck jars in this order: 1-2 tablespoons quinoa, couple teaspoons chickpeas, teaspoon avocado, teaspoon cucumber, half an egg. No need to be exact! Pack in as much of each item as desired.
*If you want more flavor add to quinoa: a little olive oil and fresh lemon juice, fresh herbs, cooked lentils, roasted nuts, dried fruit, - whatever you love!