We all have our culinary go-tos, recipes and meals that we rely on a weekly, if not daily, basis. I’ve shared a few with you (my favorite breakfast and healthy smoothie), and now I’m excited to share my latest favorite: the mason jar salad! This pre-packaged healthy lunch is a game changer. You simply layer ingredients you think will taste delicious together in a welk or mason jar, with the wettest ingredient at the bottom. I generally go dressing-protein-veggies-garnish-greens, but there’s really no way to do it wrong. Keep reading for one my current favorite combos, and give it a go for your next to-go meal.
1 cup quinoa
2 cups water
handful of cranberries
mixed greens (I like a mix of romaine and a baby spring mix)
1 can chickpeas
1 yellow squash
1/2 red onion
Step 1: Combine 1 cup quinoa and 2 cups water in a saucepan. Bring to a boil, then reduce heat and simmer until most of the liquid has been absorbed, 15-20 minutes. Or, if you have a rice cooker, add your quinoa and water to the pot and set to cook– easy as that!
Step 2: Roast your veggies. Combine a sliced zucchini, squash, red onion and drained chickpeas on a baking sheet. Season lightly with salt and pepper and drizzle with olive oil. Roast at 350 degrees for 15 minutes.
Step 3: When both your quinoa and veggies have cooked and cooled, you can start assembling your mason jar salad. Pour 2 Tbs of dressing into the base of your mason jar. Add your roasted veggies and chickpeas until the mason jar is about a quarter full. Then layer quinoa to fill the jar halfway. Fill the rest with your mixed greens and seal until lunch!