These protein-packed, high-fiber Egg and Quinoa Salad Jars are perfect to pack ahead for lunch for those busy weekdays.
Protein Egg and Quinoa Salad Jars
This protein-packed vegetarian salad made with quinoa, lentils, grape tomatoes, arugula, avocado and hard boiled eggs are perfect to pack for work, the beach, picnics, or anywhere you need a portable lunch on-the-go!
This was inspired by a similar lunch I had in Manhattan. It was so delicious and simple I made it the next day and shared it with my cousin, who loved it! I made a simple lemon vinaigrette and placed the avocados in the bottom of the jar to keep them from browning and it worked like a charm. I usually cook up a batch of quinoa to throw in salads throughout the week and bought cooked lentils from Trader Joe’s which made this salad come together quick. Perfect for vegetarians who are always looking for ways to get more protein in their diet or anyone who wants to incorporate more plant based foods in their diet.
More 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
Equipment
- pint sized mason jars
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!
