For my third week of lunch meal prep, I decided to try a new recipe. I’ve discovered that packing my jars with healthy superfoods not only keeps me fuller for longer but also makes me feel great knowing exactly what I'm putting into my body. I had never cooked with quinoa before, so I wanted to give it a try. Next time, I plan to add more flavors by incorporating additional ingredients—I felt like I was really missing kalamata olives! Despite that, I’ll definitely make this again with a few tweaks. Below is the recipe I used. The beauty of these salads lies in their versatility—you can mix and match ingredients to suit your preferences. The key is to choose ingredients that can sit in the dressing all week. From my experience so far, placing beans at the bottom of the jar works really well. I used 5 32oz Wide Mouth Ball Jars for this recipe Dressing: 3/4 cup extra virgin olive oil 1/4 cup apple cider vinegar 2 tablespoons honey 1 small shallot, minced 1 1/2 tablespoons Dijon must...
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