Mason Jar Salads

Serves 1

15 Minute Prep Time

By Morgan Shupe on March 2, 2015 , categorized in Dinner, Lunch

Mason Jar Salads

Making and bringing lunches Monday through Friday doesn’t have to be a chore. Thanks to our favorite Mason jars, you can pack a healthy and delicious lunch quickly, that will last in your fridge all week long.

Ingredients

  • Quinoa Chickpea Tabbouleh
  • ¼ lemon, juiced
  • 2 tsp Vega® Antioxidant Omega Oil Blend
  • Pinch of allspice
  • Salt and pepper
  • ½ cup cooked quinoa
  • ½ cup chickpeas
  • 1 green onion, sliced
  • 1 tomato, diced
  • 1 bunch flat-leaf parsley, chopped
  • 2 mint leaves, chopped
  • Avocado, Corn Tofu Salad
  • 2 tsp Vega® Antioxidant Omega Oil Blend
  • 1 clove garlic, diced
  • ¼ cup organic tofu, diced
  • 1 ear of organic corn, roasted and kernels sliced off ear
  • ½ avocado, diced tossed in ½ lime, juiced
  • ½ tomato, diced
  • ¼ cup cilantro, chopped
  • Spinach, as needed
  • Lentil Beet Salad
  • 2 tsp Vega® Antioxidant Omega Oil Blend
  • ½ orange, juiced
  • ½ tsp ginger, grated
  • ¼ tsp agave or maple syrup
  • 1 cup lentils, cooked
  • ¼ cup carrots, shredded
  • ¼ cup beets, shredded
  • 3 Tbsp sunflower seeds
  • Arugula, as needed

Preparation

  1. Pre-cook beans and grains on Sunday.

  2. Once they’ve cooled, layer your Mason Jars, starting with dressing at the bottom, then grains, then beans, then vegetables.

  3. Let them set in your fridge. When you’re ready to eat, simply shake and enjoy!

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.

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