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Quinoa Red Beet Mason Jar Salad
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Quinoa Red Beet Mason Jar Salad

Forget about mayo-laden lunch salads or sandwiches from the canteen at work and start packing Mason jars (or any other jar) instead. They are healthy, delcious and best of all you are in control of what goes in them. No preservatives, colorants, or other nasty ingredients.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch
Servings: 2
Calories: 453kcal

Ingredients

For the salad:

  • 1/3 cup uncooked quinoa (½ cup quinoa = approx 1½ cup cooked)
  • 1 red beet (raw) julienned
  • 1 apple chopped
  • 1/2 cup pomegranate seeds
  • 1/2 cup spring onion (scallion) chopped
  • 1/3 cup fresh parsley chopped
  • 3 cups salad greens of your choice (we used shredded kale)
  • 1/4 cup nuts of your choice (optional) raw or roasted, crushed (we used roasted, unsalted peanuts)

For the dressing:

  • 1/2-1 tbsp balsamic vinegar
  • 2-3 tbsps extra-virgin olive oil
  • 1-2 tbsps water
  • black pepper to taste
  • sea salt to taste

Instructions

  • Cook quinoa according to the instruction on the package. This will take about 15-20 minutes. Allow to cool.
  • Layer quinoa, red beet, apple, pomegranate, spring onion, crushed nuts, parsley, and kale
  • Pour dressing on top just before serving. Or start with dressing and beet layer first. Adjust dressing with olive oil and balsamic vinegar to your taste.

Notes

For more info about layering and Mason Jar Salads, CLICK HERE.