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Layered Quinoa Mason Jar Salad Recipe

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  • Author: Hazel Roddy
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 jars 1x


These Layered Quinoa Mason Jar Salads are a quick and easy way to bring a healthy lunch to work! They’re the perfect way to get your veggies in, and they’re layered to keep nothing soggy!



For the salad:

  • 1 cup canned chickpeas
  • 1 cup chopped cucumbers
  • 1 cup chopped cherry tomatoes
  • 1 cup cooked quinoa
  • 1/2 cup chopped flat leaf parsley
  • 34 cups arugula

For the dressing:

  • 2 tablespoon olive oil
  • Juice of 1 lemon
  • 1 teaspoon dijon mustard
  • 1 teaspoon maple syrup
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste


  1. Start with the dressing. In a small mixing bowl, combine all of the ingredients. Season with salt and pepper to taste.
  2. When you’re ready to assemble the salads, divide the dressing evenly between two wide-mouth mason jars (quart size). Then, divide the remaining ingredients evenly and place them in the mason jars in the order listed. Refrigerate until ready to eat, then cover with a lid.
  3. Pour the contents of the mason jar into a bowl before serving. Stir to evenly distribute the dressing and serve!
Chickpea & Quinoa Mason Jar Salad


No notes.

  • Category: Salad
  • Method: None
  • Cuisine: American


  • Serving Size: 2 servings
  • Calories: 370kcal
  • Sugar: 7g
  • Sodium: 436mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 9g
  • Protein: 11g
  • Cholesterol: 0mg

Keywords: mason jar salad, layered mason jar salad, layered quinoa mason jar salad