Description
These protein-packed, high-fiber Egg and Quinoa Salad Jars are perfect to pack ahead for lunch for those busy weekdays.
Equipment
pint sized mason jars
Ingredients
1/2largelemon
4teaspoonsextra virgin olive oil
1/4teaspoonkosher salt
black pepper
3ouncesavocado, from 1/2 med haas
1/2cupcooked lentils, I bought them at Trader Joes
1/2cupcooked quinoa
1/2cuphalved grape tomatoes
2cupsbaby arugula
2large 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!
Last Step:
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Nutrition
Serving: 1jar, Calories: 362kcal, Carbohydrates: 29g, Protein: 15g, Fat: 22g, Saturated Fat: 4g, Cholesterol: 186mg, Sodium: 294mg, Fiber: 9g, Sugar: 2g
