Kale & Quinoa Mason Jar Salad

Packing lunch saves a lot of time and money, but pre-making meals and carrying them around all day can be a struggle. Enter the mason jar!

Mason jars are pretty much lunch-time heroes. They make any meal:

  1. Clean. The lid stops dressing from leaking in your bag.
  2. Easy. No need to lug around a bunch of containers or bags. Layer your favorite things and you’re done. They’re also microwave safe. Just remember to take off the lid.
  3. Fresh. Goodbye soggy lettuce! Add the dressing first and the lettuce will stay fresh.
  4. Fancy. Throw your meal in a mason jar and voila! That simple salad is now a gourmet meal handcrafted by you.
  5. Portable. A mason jar is small enough to throw in your backpack or purse. No more lunch box struggle.

Prepare the night before, grab in the morning and go! For a more substantial meal I’d recommend buying quart-sized jars. For the ultimate salad, layer your favorite whole-grains, leafy greens, veggies and protein with a vinaigrette.

There are a ton of recipes out there. Check out my simple salad recipe for a quick, delicious and healthy lunch.

Grain-based salads are high in fiber and protein.  Remember to add your grains and dressing first to keep your greens fresh. 

You all know I LOVE kale, but not everyone is a fan of its tough texture. Soften the leaves by marinating, roughly chopping, or roasting them. Check out these tips for making a better kale salad. 

Add a bit of pepper and italian seasonings to increase the flavor of your roasted peppers. Roasted edamame and cauliflower also taste great on salads. 

Happy eggs come from happy chickens. Look for pasture-raised eggs at your grocery store or pick up a dozen from a local farmer’s market

Ingredients:

Salad

  • ½ cup kale
  • ½ cup cooked quinoa
  • 1 egg, poached
  • 1 red Bell pepper, sliced
  • Olive oil, for cooking
  • Optional: black pepper for seasoning

Balsamic Hummus Dressing

  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons hummus
  • ½ teaspoon lemon juice
  • ½ teaspoon olive oil
  • Italian spices

Instructions:

  1. Begin boiling water to poach the egg. I use a silicone Poach Pod because it is simple and only takes five minutes to poach the egg. Check out these instructions on how to poach an egg.
  2. Use a small amount of oil to roast the peppers on low-medium heat for about 10 minutes. Add a desired amount of black pepper for flavor.
  3. Mix the ingredients for the dressing. Mix the kale with some of the dressing and add the rest to the bottom of the jar.
  4. Add the quinoa, kale and peppers to the jar. Top with the poached egg.
  5. Store in fridge for tomorrow’s lunch or enjoy now!

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