Okay, salad in a jar is no longer a revolutionary idea at this point—we’ve written about them here before and we even did soup in a jar too. If you’re avoiding plastic—which you should!—jars are a cheap, readily-available alternative. So why not add a new jarred salad recipe to your lunch repertoire? They’re colorful, portable, healthy, and best of all: no soggy veggies!
If you like your salads to be heavy on filling ingredients and lighter on the leaves, this one’s for you. A protein-packed combo of quinoa and beans is layered with greens, tomatoes, and a Dijon vinaigrette. It’s a complete meal in a jar, so you don’t have to pack anything else!
And the best part? You can make these quinoa bean salad jars in advance and they’ll last in the fridge for a few days. If your mornings are chaotic and making your lunch is often an afterthought, you’ll love having these satisfying salads on hand.
Recipe and photo by Ana Stanciu
Layered Quinoa Bean Salad in a Jar
- 16-ounce mason jar
- Small bowl
For the dressing:
- Juice from 1/2 small lemon
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- A pinch of sea salt
For the salad:
- 1 cup cooked quinoa
- 1/2 cup cooked beans any kind you like
- 4-5 cherry tomatoes halved
- 1 handful fresh greens
- 1 large lidded mason jar
- Whisk together the dressing ingredients in a small bowl.
- Pour the dressing into the jar. Layer in the beans, quinoa, tomato halves, then greens and seal the jar.
- Shake well before eating.