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Egg, Quinoa and Lentil Salad

Course Salad
Cuisine American
Keyword egg salad jar, high protein jar salad, lemon vinaigrette salad, quinoa lentil salad
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 salads
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

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.