• In a small pot, add salted water or vegetable broth and bring it to a boil. Add the quinoa and cook on medium-low heat until all the liquid is absorbed. Allow to cool off.
• In another small pot, add cold water and add the eggs. Bring to a boil, reduce the heat and cook for 4-6 minutes (depending on how you like your boiled eggs). Remove from the heat, rinse and peel the shells off. Slice them in half and let them cool down.
• Rinse the black beans and chickpeas. Cut the cucumber into chunks, cut the onion, dice the cherry tomatoes, and cut the carrots into ribbons or shred them.
• Combine all the dressing ingredients in a small jar. Cover it with a lid and give it a good shake.
• Assembling the Salad On a plate: Add all ingredients, top with some fresh parsley or salad cress, add the dressing, and serve.
• Assembling the salad in a jar: Split the ingredients into two jars (I used these ¾ liter jars – they hold about 3 cups). Start with the dressing, followed by chickpeas, black beans, cucumbers, cooked quinoa, cherry tomatoes, eggs, carrots, onions, and salad. When you are ready to serve, empty the jar’s content on a plate, mix well with a fork and enjoy!

Note: You can add feta cheese, goat cheese, greek yogurt, or even roasted chicken breasts if you opt for a non-vegetarian version. Or, to make this a vegan protein salad, substitute the eggs for cubed tofu, tempeh, or nuts & seeds.

Storage: In a sealed mason jar, this protein salad stays fresh for 4-5 days.