Protein Power Mason Jar Salad
This Protein Power Salad Jar has the perfect combination of nourishing, fulfilling and hydrating ingredients for a tasty and balanced summer meal.
Prep Time17 minutes mins
Cook Time12 minutes mins
Total Time29 minutes mins
Course: Salad
Cuisine: American
Keyword: Mason Jar Salad
Servings: 2 servings
Author: Silvia Dunnirvine
- 2 cups of mixed greens lettuce of choice
- 2 eggs boiled
- 1 cup grape tomatoes halved
- 1 cup pickling cucumber quartered
- 1 carrot shredded
- 1/2 cup heirloom quinoa quinoa of choice
- 1 tsp vegetable base paste or 1 cup vegetable broth
- 1 can chickpeas
- 1 can black beans
Salad Dressing
- 3 tbsp avocado oil
- 1 tsp oregano
- salt and pepper to taste
In a small pot add in vegetable broth or dissolve 1 tsp vegetable base in 1 cup hot water. Add quinoa and cook on medium low heat until all the liquid is absorbed. Allow to cool off.
In a second small pot boil the eggs for 8-10 minutes. When done, remove, rinse and peel the shells off. Slice in half and let it cool down.
Meanwhile rinse the beans and chickpeas, set aside
Mix the dressing ingredients in a small jar
Cut up all cucumber, tomatoes and shred carrots
Assembling the Salad Jar
*This recipe will fill two 3-cups wide mouth mason jars. Add half the ingredients in the following order (heavier cooked ingredients first!); beans, chickpeas, quinoa, carrots, cucumbers, tomatoes, egg halved and mixed greens. Then fill up the second jar.
When ready to eat, pour dressing in the jar and eat up!
Calories: 457kcal | Carbohydrates: 37g | Protein: 14g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 524mg | Potassium: 748mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6479IU | Vitamin C: 23mg | Calcium: 93mg | Iron: 4mg