Protein Egg and Quinoa Salad Jars
User Reviews
4.9
Protein Egg and Quinoa Salad Jars
Description
This salad jar recipe combines protein sources such as hard-boiled eggs, quinoa, and lentils with creamy avocado, juicy grape tomatoes, and peppery baby arugula. The lemon juice and extra virgin olive oil dressing is lightly seasoned with salt and black pepper, brightening the flavors.
The ingredients are assembled in layers inside pint-sized mason jars, which helps keep more delicate components like arugula separated from moist items until ready to eat. Before serving, shaking the jar mixes the layers together for a balanced combination of creamy, tangy, earthy, and fresh flavors.
The jars can be refrigerated for up to two days, making them suitable for convenient grab-and-go lunches or light dinners, providing a balanced plate with protein, vegetables, and healthy fats.
Ingredients
- 1/2 large lemon
- 4 teaspoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- black pepper
- 3 ounces avocado (from 1/2 med haas)
- 1/2 cup lentils I bought them at Trader Joes, cooked
- 1/2 cup quinoa cooked
- 1/2 cup grape tomato halved
- 2 cups arugula baby
- 2 egg hard boiled, large
Instructions
- 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 Information
Show DetailsNutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1jar | |
| Calories | 362kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 15g | 30% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 186mg | 62% |
| Sodium | 294mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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