Boil quinoa in 1/2 cup water and pinch of salt on slow flame, covered, until water evaporate,
Cool it to room temperature,
Boil and cool beetroot, remove skin and make small cubes,
Chop deseeded tomatoes, cucumber, onion in equal size. Keep them separate,
Shred red cabbage,
Grate carrot,
Shred lettuce roughly with your fingers,
Prepare honey mustard dressing by mixing all the given ingredients for dressing. Beat it well or put it in a small wide moth bottle, close the lid and shake it until everything mix together and gets thicken,
Now take a mason jar arrange in this manner-
Layer 1: salad dressing
Layer 2 shredded red cabbage
Layer 3: chickpeas
Layer 4: grated carrot
Layer 5: cucumber, tomato, onion over each other
Layer 6: cubed boiled beetroot
Layer 7: boiled quinoa
Layer 8: lettuce and nuts.
Close the lid. Keep it in refrigerator until nicely chilled
Grab one when needed, carry it to work or eat it anytime of the day.
Shake it turning upside down or empty it in a bowl and enjoy.
Jars prepared this way can be used upto 5 days, use different dressings and add whatever you like, may be some boiled shredded chicken, some pasta or fruits and enjoy a new 'salad in a Jar' everytime!
