Mason jar mania is my favorite food craze since the cupcake. And to think I really didn’t catch on to this trend until after my post on refrigerator pickles! Thank you Recipe Redux! Call me a laggard. Nevertheless, I do adore this Mason jar movement which has taken a firm hold on our foodie culture. I especially like the layered salad in a jar phenomena. It’s truly a brillant way to pack a salad because it eliminates plastic containers, makes food look delicious, keeps all ingredients together yet keeps salad greens from getting soggy (thank goodness and why did it take sooo long!?) If you’re tired of blah lunches, unhealthy food, and going out to lunch everyday, read on.
Here is the anatomy of my quinoa salad in a jar. It’s a tote able lunch that will energize you through the second half of your day.
When I first assembled this salad in the pint size, wide mouth Mason jar, I didn’t think it would be very substantial. But look below at how it fills my dinner plate! If you’ve been making excuses for not eating healthy, break the cycle by improving what happens over your lunch hour. Now that the heat of the summer is behind us, spend your lunch hour outside enjoying both the fresh air and a meal that’s high in protein, a whole grain, high in fiber, rich in antioxidants, low in fat, low in sodium, and has no added sugar or preservatives. Remember, real change starts with the small stuff. Share the love with your friends
Quinoa Salad in a Jar
- 2 teaspoons honey
- 2 teaspoons lemon juice
- 1/4 cup julienne carrots
- 1/4 cup sliced radishes
- 1/4 cup cooked quinoa
- 1/4 cup steamed baby beets
- 2 ounces cooked chicken
- salad greens
1. Combine honey and lemon juice and add to the bottom of a one pint Mason jar.
2. Layer remaining ingredients in jar, one on top of the other starting with julienne carrots.
3. Finish by packing jar full with salad greens.
4. Place lid on jar. Refrigerate or pack in a insulated lunch box with ice pack.
5. To serve: Shake jar and pour into a bowl or plate, or eat right out of the jar.