Today I'm swapping recipes with Jessica from The Painted Spoon. I enjoy reading her posts about DIY projects, household organization, and fun recipes, so I was thrilled when she shared this recipe for a salad made in a mason jar!
There isn't much a mason jar can't do these days, and I love the idea of using them to pack your lunch. In addition to packing a salad, Jessica suggests toting along some fresh veggies and dip, or even creating a granola parfait to-go. The jar keeps things spill-proof and it's easy to pack in your bag!
If you're ready to our your mason jars to good use, try Jessica's recipe for greek quinoa salad. She's created a basic greek salad and added a little quinoa for extra protein. Healthy and delicious!
What You'll Need:
4 mason jars with lids
1 cup quinoa
2 cups chicken or vegetable broth
1 tablespoon chopped fresh herb of choice (Jessica used dill)
1/4 cup diced red onion
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Dijon mustard
1 cup grape tomatoes
1/2 hothouse cucumber
1 yellow bell pepper
1/2 cup kalamata olives
5 oz feta cheese (cubed or crumbled)
1 head romaine lettuce
- Combine rinsed quinoa in a saucepan with 2 cups of broth. Bring to a boil, then reduce to a simmer for 15 minutes or until the quinoa has absorbed all the broth.
- Turn off the heat and place a lid on the pot. Let the quinoa steam for 5 minutes before fluffing with a fork. Stir in the chopped dill and red onion. Let cool.
- Whisk all dressing ingredients (olive oil, red wine vinegar, oregano, salt, pepper, and dijon mustard) until well incorporated. Divide evenly between 4 mason jars.
- Chop all the veggies. Layer the jars, starting with tomatoes and ending with yellow bell peppers. Placing the hardier veggies in the dressing at the bottom helps keep things crisp!
- Spoon in the quinoa. Add in feta cheese and olives, but make sure to leave a little room for the lettuce! Everything can be pressed down at this point to create a little bit of extra room.
- Top off each salad with a handful of lettuce. These mason-jar salads can be stored in the fridge for 3-4 days. Simply pour the contents into a bowl when you're ready to eat it!
Jessica, thank you for sharing this awesome recipe! I hope you enjoy the slightly naughtier recipe that I shared with you for iced lemon pound cake. It's not as healthy, but it's definitely delicious!