Monday, March 3, 2014

Recipe Swap: Greek Quinoa Mason Jar Salad

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

  1. 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.
  2. 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.
  3. Whisk all dressing ingredients (olive oil, red wine vinegar, oregano, salt, pepper, and dijon mustard) until well incorporated. Divide evenly between 4 mason jars. 
  4. 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!
  5. 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.
  6. 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!

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