Description
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!
Ingredients
Scale
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
- 3 – 4 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
Instructions
- Start with the dressing. In a small mixing bowl, combine all of the ingredients. Season with salt and pepper to taste.
- 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.
- Pour the contents of the mason jar into a bowl before serving. Stir to evenly distribute the dressing and serve!
Notes
No notes.
- Category: Salad
- Method: None
- Cuisine: American
Nutrition
- 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