These protein-packed, high-fiber Egg and Quinoa Salad Jars are excellent to pack forward for lunch for these busy weekdays.
Protein Egg and Quinoa Salad Jars
This protein-packed vegetarian salad made with quinoa, lentils, grape tomatoes, arugula, avocado and exhausting boiled eggs are excellent to pack for work, the seashore, picnics, or wherever you want a conveyable lunch on-the-go!
This was impressed by the same lunch I had in Manhattan. It was so scrumptious and easy I made it the subsequent day and shared it with my cousin, who cherished it! I made a easy lemon French dressing and positioned the avocados within the backside of the jar to maintain them from browning and it labored like a appeal. I often cook dinner up a batch of quinoa to throw in salads all through the week and acquired cooked lentils from Dealer Joe’s which made this salad come collectively fast. Excellent for vegetarians who’re all the time in search of methods to get extra protein of their weight loss plan or anybody who needs to include extra plant primarily based meals of their weight loss plan.
Extra Quinoa Recipes You Will Love
- Mediterranean Quinoa Salad
- Avocado Quinoa Salad
- Rainbow Quinoa Salad
- Southwestern Black Bean Mango Quinoa Salad
- Spinach and Quinoa Patties
Protein Egg and Quinoa Salad Jars
4.87 from
30 votes
6
Cals:
362
Protein:
15
Carbs:
29
Fats:
22
These protein-packed, high-fiber Egg and Quinoa Salad Jars are excellent to pack forward for lunch for these busy weekdays.
Course:
Lunch, Salad
Delicacies:
American
Prep:
5 minutes minutes
Cook dinner:
20 minutes minutes
Complete:
25 minutes minutes
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Saved! WW Factors
Yield:
2 Servings
Serving Dimension:
1 jar 1x 2x 3x
Tools
- pint sized mason jars
Components
- ▢ 1/2 giant lemon
- ▢ 4 teaspoons further virgin olive oil
- ▢ 1/4 teaspoon kosher salt
- ▢ black pepper
- ▢ 3 ounces avocado, from 1/2 med haas
- ▢ 1/2 cup cooked lentils, I purchased them at Dealer Joes
- ▢ 1/2 cup cooked quinoa
- ▢ 1/2 cup halved grape tomatoes
- ▢ 2 cups child arugula
- ▢ 2 giant eggs, exhausting boiled
Directions
- Whisk the lemon juice, olive oil, salt and pepper in a small bowl and divide in 2 pint sized mason jars.
- On this order, layer the avocado, lentils, quinoa, tomatoes, arugula and egg dividing equally.
- Shut jar and refrigerate for as much as 2 days. To eat, shake nicely and pour onto a plate and eat!
