Protein Egg and Quinoa Salad Jars

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A protein-packed meatless salad in a jar made with quinoa, lentils, 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.

A protein-packed meatless salad in a jar 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!

A protein-packed meatless salad in a jar made with quinoa, lentils, 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 last week in Manhattan. It was so delicious and simple I made it the next day and share 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.

A protein-packed meatless salad in a jar made with quinoa, lentils, 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.

A protein-packed meatless salad in a jar 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!
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Protein Egg and Quinoa Salad Jars

362Cals15Protein29Carbs22Fats
Prep Time: 5mins
Cook Time: 20mins
Total Time: 25mins
Yield: 2Servings
COURSE: Lunch, Salad
CUISINE: American
A protein-packed meatless salad in a jar 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!

Ingredients

  • 1/2large lemon
  • 4teaspoonsolive oil
  • 1/4tspkosher salt
  • black pepper
  • 3ozavocado, 1/2 med haas
  • 1/2cupcooked lentils, I bought them at Trader Joes
  • 1/2cupcooked quinoa 
  • 1/2cuphalved grape tomatoes
  • 2cupsbaby arugula
  • 2large 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!

Nutrition

Serving: 1jar, Calories: 362kcal, Carbohydrates: 29g, Protein: 15g, Fat: 22g, Saturated Fat: 4g, Cholesterol: 186mg, Sodium: 294mg, Fiber: 9g, Sugar: 2g
Blue Smart Points: 6
Green Smart Points: 9
Purple Smart Points: 5
Points +: 8
Keywords: dairy free, Gluten Free, Meal Prep Recipes, Under 30 Minutes, Vegetarian Meals