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Protein Egg and Quinoa Salad Jars

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These protein-packed, high-fiber Egg and Quinoa Salad Jars are perfect to pack ahead for lunch for those busy weekdays.

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.

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!

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 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.

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.

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Protein Egg and Quinoa Salad Jars

4.88 from 31 votes
6
Cals:362
Protein:15
Carbs:29
Fat:22
These protein-packed, high-fiber Egg and Quinoa Salad Jars are perfect to pack ahead for lunch for those busy weekdays.
Course: Lunch, Salad
Cuisine: American
Egg and Quinoa Salad Jars
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Yield: 2 Servings
Serving Size: 1 jar

Equipment

  • pint sized mason jars

Ingredients

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!

Last Step:

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Nutrition

Serving: 1 jar, Calories: 362 kcal, Carbohydrates: 29 g, Protein: 15 g, Fat: 22 g, Saturated Fat: 4 g, Cholesterol: 186 mg, Sodium: 294 mg, Fiber: 9 g, Sugar: 2 g

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