How To Make Protein Egg and Quinoa Salad Jars
Get your protein fix with these quinoa salad jars that are served with avocadoes and eggs. It’s a delicious side dish that has a distinctly earthy taste.
Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes
Serves:
Ingredients
- ½large lemon
- 4tspolive oil
- ¼tspkosher salt
- black pepper
- 3ozavocado
- ½cupcooked lentils
- ½cupcooked quinoa
- ½cupgrape tomatoes,halved
- 2cupsbaby arugula
- 2large eggs,hard boiled
Instructions
-
Whisk the lemon juice, olive oil, salt, and pepper in a small bowl and divide into 2 pint-sized mason jars. In this order, layer the avocado, lentils, quinoa, tomatoes, arugula, and egg dividing equally.
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Close the jar and refrigerate for up to 2 days. To eat, shake well and pour onto a plate and eat!
Nutrition
- Calories: 348.82kcal
- Fat: 21.28g
- Saturated Fat: 3.88g
- Trans Fat: 0.02g
- Monounsaturated Fat: 12.86g
- Polyunsaturated Fat: 3.34g
- Carbohydrates: 27.95g
- Fiber: 9.40g
- Sugar: 3.50g
- Protein: 14.47g
- Cholesterol: 186.00mg
- Sodium: 318.07mg
- Calcium: 73.90mg
- Potassium: 701.51mg
- Iron: 3.90mg
- Vitamin A: 109.68µg
- Vitamin C: 21.59mg
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