Say goodbye to boring lunches and hello to vibrant flavors with this bright, zesty mason jar salad! Think fluffy quinoa for a protein punch, fiber-filled black beans, crisp veggies, and a tangy lime dressing all packed neatly into a mason jar. Not only does this salad make eating healthy a breeze, but it’s also visually stunning, customizable to suit your taste, and perfect for busy days, meal prep, or a quick, healthy bite.
Tex Mex Quinoa Mason Jar Salad
Equipment
- Food processor or blender
- Measuring Cups and Spoons
- 4 mason jars or salad containers
- Microplane
- Cutting board
- Knife
- Strainer
- Can opener
- Medium saucepan with lid
Ingredients
For the Dressing:
- ½ cup low-fat Greek yogurt
- 2 tablespoons apple cider or champagne vinegar
- ½ cup cilantro
- 2-3 tablespoons lime juice juice of 1-2 limes
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 clove garlic minced
- ½ teaspoon ground cumin
For the Salad:
- 2 cups cooked quinoa can cook with water or low sodium broth/stock
- 1 can black beans drained and rinsed
- 1 cup corn fresh or defrosted frozen
- 4 cups fresh spinach
- 1 container grape or cherry tomatoes halved
- 2 large fresh avocados diced
Instructions
Mix Dressing:
- Place all ingredients in a small food processor or blender. Process until smooth.
- If the salad dressing is too thick, add a bit more vinegar. If the salad dressing is too thin, add a bit more Greek yogurt. Set aside.
Assemble the Salad:
- Start with about 3 tablespoons of dressing at the bottom of the jar.
- Add a handful of spinach, ¼ cup of tomatoes, ½ cup cooked quinoa, ¼ cup black beans, ¼ cup corn, and ½ avocado, sliced. Repeat with 4 different mason jars.
- Store mason jars in the refrigerator and enjoy within 5 days.
Notes
Recipe adapted from Fit Foodie Finds