In a small bowl, combine olive oil, lemon juice, dried basil, and black pepper in a bowl. Whisk until well combined.
Use 3 large mason jars to layer your salad and divide ingredients evenly in the following order:Layer 1: Salad dressingLayer 2: red pepper, carrots, cucumber, broccoliLayer 3: chickpeasLayer 4: feta cheeseLayer 5: quinoaLayer 6: spinach
Cover mason jars with lids and store in refrigerator until ready to eat. Good for up to 1 week.
If you make this recipe, be sure to tag me on Instagram and on Twitter @NutritionbyNaz