Ingredients:

  • 1/2 cup runny tahini
  • 3 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 4 tbsp warm water
  • 1/4 tsp sea salt
  • 2/3 cup dry quinoa
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 tsp smoked paprika
  • 1 cup shredded carrots
  • 1 cup diced red bell pepper
  • 1 cup diced English cucumber
  • 1 cup thinly sliced red cabbage
  • 4 cups baby spinach
  • 1/4 cup raw sunflower seeds
  • 2 tbsp hemp hearts

Instructions:

  1. Rinse quinoa and boil in salted water until fluffy. Spread it on a baking sheet to cool rapidly to prevent steam from wilting the vegetables.
  2. Combine tahini, lemon juice, maple syrup, garlic, and salt. Slowly whisk in warm water until the dressing reaches a creamy, pourable consistency.
  3. Chop all vegetables into uniform, bite-sized pieces.
  4. Divide the lemon-tahini dressing evenly among the four jars (approximately 3 tbsp per jar).
  5. Spoon in the chickpeas and cooled quinoa, then sprinkle the smoked paprika directly onto the quinoa.
  6. Layer the vegetables in this order: shredded carrots, red bell pepper, cucumber, red cabbage, and finally the baby spinach.
  7. Top each jar with sunflower seeds and hemp hearts.