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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!
Yield: 2 Servings
4.82 from 22 votes

Protein Egg and Quinoa Salad Jars

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
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

  • 1/2 large lemon
  • 4 teaspoons olive oil
  • 1/4 tsp kosher salt
  • black pepper
  • 3 oz avocado (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: 1jar, Calories: 362kcal, Carbohydrates: 29g, Protein: 15g, Fat: 22g, Saturated Fat: 4g, Cholesterol: 186mg, Sodium: 294mg, Fiber: 9g, Sugar: 2g
WW Points Plus: 8