• In a small pot add in vegetable broth or dissolve 1 tsp vegetable base in 1 cup hot water. Add quinoa and cook on medium low heat until all the liquid is absorbed. Allow to cool off.
• In a second small pot boil the eggs for 8-10 minutes. When done, remove, rinse and peel the shells off. Slice in half and let it cool down.
• Meanwhile rinse the beans and chickpeas, set aside
• Mix the dressing ingredients in a small jar
• Cut up all cucumber, tomatoes and shred carrots

Assembling the Salad Jar

• *This recipe will fill two 3-cups wide mouth mason jars. Add half the ingredients in the following order (heavier cooked ingredients first!); beans, chickpeas, quinoa, carrots, cucumbers, tomatoes, egg halved and mixed greens. Then fill up the second jar.
• When ready to eat, pour dressing in the jar and eat up!