So guys…. Guess what?!?!?
It turns out my lost memory card was plugged into my computer… THIS. WHOLE. TIME.
So, this post today is brought to you by an Iphone camera, but thankfully, I can start taking pictures with my camera again soon!!!
Not that it’s that amazing of a camera… but that’s beyond the point.
Today’s post is going right along with the theme of my last recipe: easy lunches!
This salad in a jar is one my absolute favorite recipes to bring to school or work. First off, it impresses pretty much everyone AND it tastes delicious.
You’re probably thinking “really Steph? That’s an easy lunch for you??”
AND YES IT IS.
The hardest part of this salad jar is cooking the quinoa and perhaps opening up a can of black beans and corn.
What’s fun about salad jars is that they are totally customizable. They would be amazing with rice as the base, cheese on the top, red kidney beans instead of black beans or even with chickpeas!
You can make this recipe in a smaller mason jar, which I prefer. But, it is also fine to make it in a bigger jar, as pictured below! However, it just might be a tad harder to get to the bottom of it, but it’s manageable nonetheless, let’s be real.
I guarantee that this is a recipe you’re gonna be looking forward to eating all morning while waiting for lunch time. Whenever I make this for lunch, I get so excited to whip out this beauty!
Also, no need to carry around a dressing as it is at the bottom so all you need to do is shake right before eating and dig in!
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- salt and pepper, to taste
- 1/2 cup quinoa, cooked
- 1/2 cup black beans
- 1/4 cup corn, canned or frozen
- 1/4 cup tomatoes, diced
- 1/4 cup carrots, shredded
- shredded lettuce (to fill up rest of jar)
- In a small or large mason jar, directly add the olive oil, lemon juice, cumin, garlic powder, salt and pepper and mix.
- Place quinoa on top of dressing and pat down.
- Layer with black beans, corn, tomatoes, shredded carrots and salad, patting down with a spoon in between each layer.
- Store in fridge.
- This recipe can be customized with any ingredient you wish. A great base instead of quinoa could be rice, red kidney beans or chickpeas could be used instead of the black beans and the veggies are totally up to you!
- Keep in mind that the vegetables that tend to get softer in salad dressing should be layered at the top and not near the quinoa and beans, which are moist and could affect the freshness of your veggies.
- I prefer this salad when it is made at least the night before, since the dressing soaks in the quinoa and improves the taste.
- The rainbow salad stays fresh for 2-3 days in the refrigerator
I hope you guys are liking these easy lunch recipes. They are definitely some of my favorite recipes to share because we often tend to let our lunches become repetitive or boring, and these recipes might be a great way to spruce things up!
Check out my other easy lunch recipe here:
Have a great hump day everyone! 🙂
Have you ever made a salad in a jar? If yes, what did you use as your layers?