Egg, Quinoa and Lentil Salad
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A lemony jar salad with quinoa, lentils, avocado, arugula and halved hard-boiled eggs. It makes two pint jars for lunches that keep up to 2 days.
Ingredients
Dressing
- Juice of 1/2 large lemon
- 4 tsp extra-virgin olive oil
- 1/4 tsp kosher salt
- Black pepper to taste
Salad
- 3 oz avocado diced
- 1/2 cup cooked lentils
- 1/2 cup cooked quinoa
- 1/2 cup halved grape tomatoes
- 2 cups baby arugula
- 2 large hard-boiled eggs
Equipment
- pint jars
- saucepan
- whisk
- cutting board
Directions
- Prepare: If the quinoa and lentils are not precooked, cook them until tender and cool them completely. Hard-boil the eggs, then peel and halve them. Whisk the lemon juice, oil, salt, and pepper together.
- Assemble: Divide the vinaigrette between pint jars, then add the avocado, lentils, quinoa, tomatoes, arugula, and eggs in that order, spreading each evenly.
- Store: Refrigerate for no more than 2 days.
- Serve: Stand the jar upright until it is time to eat. Tip it into a bowl, toss everything with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 285g | Calories: 380kcal | Carbohydrates: 28g | Protein: 17g | Fat: 24g | Saturated Fat: 4.5g | Trans Fat: 0g | Cholesterol: 252mg | Sodium: 393mg | Potassium: 733mg | Fiber: 9.2g | Sugar: 4g | Vitamin A: 1209IU | Vitamin C: 20mg | Calcium: 95mg | Iron: 3.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 salads. Brands and portions vary, so use it only as an approximation.