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Protein Egg and Quinoa Salad Jars
These protein-packed, high-fiber Egg and Quinoa Salad Jars are perfect to pack ahead for lunch for those busy weekdays.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2 Servings
Calories: 362 kcal
Course:
Salad , Lunch
Cuisine:
American
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 cooked lentils (I bought them at Trader Joes)
- 1/2 cup cooked quinoa
- 1/2 cup halved grape tomatoes
- 2 cups baby arugula
- 2 large eggs (hard boiled)
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!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 362
% 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.