This is one of those things I WISH I could take credit for. I was having lunch at the pool a few weeks ago, and while I was pulling out my plain-Jane sandwich, my friend grabbed a mason jar from her cooler, poured the contents onto a paper plate, and voilà! A delicious, healthy and really pretty lunch!
Wide mouth mason jars (this is key! The regular mouthed ones won’t work!)
Quinoa (I used frozen cooked, but I’m a cheater that way)
Salad dressing of choice (an oil and vinegar variety will work better than a creamy dressing – huge fan of Tessemae’s)
Frozen corn (I love the fire roasted variety)
Red peppers (chopped)
Black beans and/or Garbonzo beans (drained and rinsed)
Hard boiled eggs (we’ve established that I like short-cuts, so I buy the pre-cooked, pre-peeled hard boiled eggs from Trader Joe’s)
I like to set up an assembly line and make 4 or 5 salads at a time. They keep really well, so I prepare on Sunday for the week.
Add about an inch or so of quinoa to the bottom of the mason jars
Pour dressing to coat the quinoa
Layer corn, cucumbers, peppers and black beans
Lastly, add a handful of salad greens
Close up the mason jars, and refrigerate until your next meal
The key to eating this, is to pour onto a plate and not eat from the jar. This way, the dressing-coated quinoa will spread over the rest of the salad. Add the egg, and you’re good to go!