Ingredients:

  • 4 cups (360g) cooked quinoa, chilled
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 cup (30g) baby spinach, finely chopped
  • 1/2 cup (60g) cucumber, diced small
  • 1/4 cup (35g) shredded carrots
  • 2 tbsp (30g) pumpkin seeds
  • 3 tbsp (45ml) extra-virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (2g) lemon zest, finely grated
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. In a small jar or bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until the mixture is a cloudy, unified emulsion.
  2. In a large mixing bowl, combine the chilled quinoa, rinsed chickpeas, chopped spinach, diced cucumber, and shredded carrots. Toss gently until colors are evenly distributed.
  3. Pour the lemon dressing over the quinoa mixture and fold together until the quinoa is glistening. Stir in the pumpkin seeds last.
  4. Divide the mixture evenly among four airtight glass containers and seal immediately.