You'll love this healthful and colorful rainbow salad in a jar. It's incredibly versatile—you can use any veggies, grains, beans, and dressings you have on hand. Enjoy!
Course Lunch
Cuisine American
Keyword salad in a jar, salad in a jar recipe
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 1
Calories 621kcal
Ingredients
½cupcooked quinoa
½cupblack olives
½cupchopped red bell pepper
½cupthinly sliced purple cabbage
½cupsweet corn from a can
½cupshredded carrots
10-15spinach leaves
salad dressing of choicerecipe below
Easy DIY Salad Dressing Recipe
2tablespoonsolive oil
1tablespoonsbalsamic vinegar
1teaspoondried oregano
1teaspoongarlic powder
Instructions
Quinoa
Cook quinoa the night before. You can make a big batch and store it in the fridge to use in meals throughout the week! In order to get the best fluffy quinoa, first, wash it with cold water through a sieve and then fry it a pan with a little bit of oil for 3 minutes. Then add the water and a pinch of salt. As soon as the boiling starts, lower the heat to medium and cover with a lid. Let it simmer for 10 minutes, and then take it off the heat and let it stay with the lid on for another 5 minutes. Take the lid off, fluff it up with a fork, and enjoy.
Assembling
Assemble the layers in your jar as shown, with quinoa on the bottom, followed by chopped olives, chopped peppers, chopped cabbage, sweet corn, shredded carrots, and spinach on the top.
The order is important, with the more moist and heavy ingredients on the bottom and the more delicate ingredients like the lettuce leaves on top so they don’t get soggy.
It’s good to have a dressing to enjoy on your salad, but you’ll want to pack it in a separate container so your salad doesn’t get soggy.