Mason Jar Lunch

what you'll need

2 cups arugula (or as much as you'd like)
1 cup quinoa
1 head cauliflower
1 cucumber
2 eggs
beet chips (optional)
lemon
EVOO
sea salt

directions

  • preheat oven to 350
  • wash + cut cauliflower into florets, place on baking sheet with oil + sea salt
  • bake for 40 min or until browned
  • fill a pot of water 1/2 way full
  • heat pot to high + bring water to a boil
  • once water boils place eggs in for 10 mins (I put eggs in with a spoon so they didn't crack)
  • remove from heat, drain + fill with cold water- let sit for few min
  • cook quinoa according to package (I used a rice cooker!)
  • wash + peel 1/2 of cucumber - use peeler to peel off cucumber ribbons
  • in a jar place arugula, quinoa, cauliflower, egg, cucumber ribbons + beet chips (any amount you decide + make a few jars for leftover lunches)
  • for dressing in a small bowl place 2 tbsp EVOO, 2 tbsp fresh lemon juice, salt + garlic to taste