Recipe of the Week: Salad in a Jar – Egg, Lentils and Quinoa

Salads packed in mason jars are the perfect solution to alleviating sad desk lunches. The method is simple- Grab a wide mouth mason jar and layer in this order:

Any dressing ingredients such as lemon juice or vinegar mixed with favorite herbs or spices goes in first. This prevents the rest of the ingredients from getting soggy. 

Add crisp, heavier ingredients such as tomatoes, cucumber, carrots, or red onion.

Add softer vegetables such as mushrooms, beans, lentils, or zucchini on top of the heavier ingredients so they don’t absorb too much of the dressing.

Add more delicate ingredients such as a hard-boiled egg, chopped chicken breast or a tablespoon of cheese.

Layer a cooked grain such as quinoa or farro.

Finally layer on your leafy greens. Seal with a lid and when ready to eat just shake to distribute dressing and pour into a bowl to enjoy! Experiment with your own combinations or check out the recipe below.

 

Ingredients:

½ large lemon

4 tsp. Olive oil

¼ tsp. Kosher salt

Black pepper

½ small avocado

½ cup cooked lentils (such as Trader Joe’s)

½ cup cooked quinoa

½ cup halved grape tomatoes

2 cups baby arugula

2 large hard-boiled eggs

 

Directions:

Whisk the lemon juice, olive oil, salt and pepper in a small bowl and divide in 2 pint sized mason jars. In this order, layer the avocado, lentils, quinoa, tomatoes, arugula and egg dividing equally. Close jar and refrigerate for up to 2 days. To eat, shake well and pour onto a plate and eat!

 

Nutrition Facts (2 Servings, Serving Size: 1 jar): 228 calories, 20g fat (3.5g sat. fat), 28g carb, 7.5g fiber, 2g sugar, 14.5g protein.

 

3Shares

Related Posts

Leave a Reply