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Protein Egg and Quinoa Salad Jars
4.88
from
31
votes
These protein-packed, high-fiber Egg and Quinoa Salad Jars are perfect to pack ahead for lunch for those busy weekdays.
Prep Time:
5
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
25
minutes
mins
Yield:
2
Servings
Course:
Lunch, Salad
Cuisine:
American
Equipment
pint sized mason jars
Ingredients
1/2
large
lemon
4
teaspoons
extra virgin olive oil
1/4
teaspoon
kosher salt
black pepper
3
ounces
avocado
(from 1/2 med haas)
1/2
cup
cooked lentils
(I bought them at Trader Joes)
1/2
cup
cooked quinoa
1/2
cup
halved grape tomatoes
2
cups
baby arugula
2
large 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:
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
- WW Points:
6