Rainbow Quinoa Mason Jar Salad
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.
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Prep Time: 10 minutes -
Total Time: 10 minutes
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Yield: 2 mason jars -
Category: Salads - Diet: Vegetarian
Category: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
Instructions
- In a small bowl or jar, combine dressing ingredients, whisk, and set aside.
- Assemble the mason jars; add half of the dressing to the bottom of each jar.
- 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.
- 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
Find it online: https://kaynutrition.com/rainbow-quinoa-mason-jar-salad/