Rainbow Quinoa Mason Jar Salad

For a quick and easy meal prep idea, there is nothing quicker or more convenient than a mason jar salad, and these rainbow quinoa mason jar salads will have you eating all of the colors of the rainbow.

Not only do mason jar salads look pretty, but they are a great way to meal prep lunches that easily store in the fridge for days to come. Simply add all of your ingredients to a jar and invert the contents into a bowl when it’s time to eat.  To ensure that your salad keeps your fueled for an afternoon of work, it is best to include a little protein to help balance your blood sugar and keep your afternoon hangry cravings at bay. For this particular mason jar salad, I’ve included a big spoonful of quinoa as a source of plant-based protein. You can easily cook a batch of quinoa specifically for this salad or use any leftover quinoa you might have from dinner, they will work equally well.

Although you can pretty much make any type of salad a mason jar salad, I think this rainbow quinoa mason jar salad not only tastes great but looks good too!

Rainbow Quinoa Mason Jar Salad

Author: Stephanie Kay

These quinoa mason jar salads store easily in the fridge for 4-5 days, so you can easily double the recipe to make lunches for the week ahead.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 mason jars 1x
• Category: Salads
• Diet: Vegetarian

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Ingredients

Mason Jar Salads:

• 2 mason jars
• 1 1/2 cups cooked quinoa
• 1 head romaine lettuce, chopped
• 1/2 small red cabbage, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup corn, fresh or frozen
• 1/4 cup feta cheese, or goat cheese, crumbled
• 2 carrots, shredded

Honey Mustard Dressing:

• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• 1/2 lemon, juiced
• 1/4 teaspoon sea salt
• Pinch black pepper

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Instructions

1. In a small bowl or jar, combine dressing ingredients, whisk, and set aside.
2. Assemble the mason jars; add half of the dressing to the bottom of each jar.
3. Next, add salad ingredients to the jar, one layer at a time, diving your ingredients between both jars to make two salads; quinoa, cabbage, carrots, tomatoes, corn, cheese, and lettuce.
4. Cover each jar with a lid and store in the fridge for up to 4 days. To serve, invert the jar into a large bowl or plate, or give everything a good shake and eat directly out of the jar.

Nutrition

• Serving Size: 1 mason jar
• Calories: 575 calories
• Sugar: 23 grams
• Fat: 25 grams
• Carbohydrates: 77 grams
• Fiber: 19 grama
• Protein: 21 grams