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.
-
Prep Time: 10 minutes -
Total Time: 10 minutes
-
Yield: 2 mason jars 1x -
Category: Salads - Diet: Vegetarian
Category:
Scale
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 goat cheese, crumbled
- 2 carrots, shredded
Honey Mustard Dressing:
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 3 tablespoons 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; begin with approximately 2 tablespoons of the dressing in the bottom of each jar.
- Next, add salad ingredients to the jar, one layer at a time, diving your vegetables between both jars to make two salads.
- Place a handful of cherry tomatoes into the jars first, doing so will ensure the quinoa does not absorb all the dressing before it is eaten.
- Next add half of the quinoa (3/4 cup) to each jar, 1/4 shredded red cabbage, 1 shredded carrot, 1/4 cup corn (if using frozen, ensure it is thawed before adding it to the jar), another handful of cherry tomatoes, 1/4 cup goat cheese and about 1/2 head chopped romaine lettuce.
- Cover with lid and store in the fridge until needed.
- To serve, invert the jar into a large bowl or plate or simply eat directly out of the jar.
- Enjoy!
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/