Back in the olden days, when people went to work, these jarred salads were a mainstay in our house. Now that things are starting to look a little more normal they’re making a come back. Whether it’s a picnic, on the boat, camping or on a hike these salads are super transportable. By packing a mason jar with layers of fresh veggies and nutritious grains they stay fresh for days in the refrigerator (or cooler) so you can make a few at a time and just grab ’em and go.
The Miracle Jarred Salad
Course: LunchCuisine: VeganDifficulty: Easy3
servings25
minutes25
minutesIngredients
1/2 cup of dry quinoa
2 cup of black beans
2 cups of frozen corn
1 zucchini, chopped
1 large tomato, chopped
Arugula
1 avocado, chopped
- For the Dressing
5 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp water
1 tsp lemon juice
2 tsp dried oregano
1 clove garlic, minced
1 tsp red onion, minced
1 tsp salt/pepper
Directions
- Add 1 cup of water and the quinoa to a small pot. Bring to a boil and remove from heat until the quinoa absorbs all the water and is room temperature.
- Prepare the dressing by mixing all the ingredients in a small bowl.
- To make the salads begin by adding a third of the cooked quinoa to your mason jar.
- Add a third of the dressing to each jar on top of the quinoa. Don’t add the dressing at the end!
- Keep adding layers to the jar, black beans, corn, zucchini, tomato.
- Fill the jar to the top with arugula and then avocado. You want as little air in the jar as possible.
- Seal the jar and refrigerate until needed.
Notes
- This is your chance to empty the refrigerator. When some of us were still going to work out of the house we would make a week’s worth of salads on a Sunday and they would be fresh until Friday. While this particular recipe is sort of Tex-Mex inspired, you can use what vegetables you have and which dressing you prefer to make these salads. So get creative… or not.