Go Back

Tex Mex Quinoa Mason Jar Salad

Print Recipe Pin Recipe
Total Time 20 minutes
Servings 4

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