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Protein Egg and Quinoa Salad Jars

4.88 from 32 votes

These protein-packed, high-fiber Egg and Quinoa Salad Jars are perfect to pack ahead for lunch for those busy weekdays.

Prep Time: 5

Cook Time: 20

Total Time: 25

Yield: 2 Servings

Course: Lunch, Salad

Cuisine: American

Equipment

pint sized mason jars

Ingredients

1/2 large lemon
4 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
black pepper
3 ounces avocado (from 1/2 med haas)
1/2 cup cooked lentils (I bought them at Trader Joes)
1/2 cup cooked quinoa
1/2 cup halved grape tomatoes
2 cups baby arugula
2 large eggs (hard boiled)

Instructions

Whisk the lemon juice, olive oil, salt and pepper in a small bowl and divide in 2 pint sized mason jars.
In this order, layer the avocado, lentils, quinoa, tomatoes, arugula and egg dividing equally.
Close jar and refrigerate for up to 2 days. To eat, shake well and pour onto a plate and eat!

Nutrition

Serving: 1jar, Calories: 362kcal, Carbohydrates: 29g, Protein: 15g, Fat: 22g, Saturated Fat: 4g, Cholesterol: 186mg, Sodium: 294mg, Fiber: 9g, Sugar: 2g

- WW Points: 6

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