Quinoa & Kale Mason Jar Salad | picklesnhoney.com #quinoa #kale #salad #recipe

Quinoa and Kale Mason Jar Salad

Tracking PixelQuinoa & Kale Mason Jar Salad | picklesnhoney.com #quinoa #kale #salad #recipe

Thank you to Bob’s Red Mill for sponsoring this post!

How is 2017 treating you so far? Are you drinking more water, eating a little less sugar, and getting in lots of greens? I’ve been making progress on all three of those resolutions, minus the pan of brownies I baked on Friday that somehow disappeared over the course of the weekend (oops). Brownies aside, today I’m excited to share a quick quinoa and kale mason jar salad that should help us all out with our goal to eat more greens.

Quinoa & Kale Mason Jar Salad | picklesnhoney.com #quinoa #kale #salad #recipe

This salad checks all of my criteria for an easy and healthy meal. It’s packed with veggies in the form of baby kale, parsley, and chives. It includes healthy fats via a lemony extra virgin olive oil dressing and a handful of toasted almonds. And it’s high in protein thanks to chickpeas and my most favorite quinoa ever: the Organic Tricolor Quinoa from Bob’s Red Mill. We’ve had issues with other quinoa brands in the past because we would always end up biting down on tiny rocks and grittiness that make my teeth hurt just thinking about it. Bob’s is great because it’s thoroughly pre-washed, which means we can work in those whole grain, complete proteins without fear of chipping a tooth. I really like that it cooks in under 15 minutes too.

Quinoa & Kale Mason Jar Salad | picklesnhoney.com #quinoa #kale #salad #recipe

Recently, we’ve been packing up our quinoa and kale salads in cute, extra portable mason jars for grab-and-go work lunches and dinners. Aaron was initially skeptical of mason jar salads (“Why wouldn’t I just use a tupperware, Amanda?”), but he’s fully on board after I showed him how you can layer the dressing on the bottom and the greens on the top to prevent soggy salads and toting around those leaky dressing containers. I also think it’s pretty clever that when you transfer the salad from jar to plate, the greens form the base and the toppings go, well, on top. It’s the small things.

Quinoa & Kale Mason Jar Salad | picklesnhoney.com #quinoa #kale #salad #recipe

Feel free to play around with the ingredients and adjust them to what you have on hand. You might try sliced shallots instead of chives, white quinoa instead of tricolor, pecans instead of almonds, or dried apple pieces instead of cranberries—this recipe is super adaptable.


This is a sponsored post written by me on behalf of Bob’s Red Mill. Visit BobsRedMill.com to find a store near you and get a coupon.

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Quinoa and Kale Mason Jar Salad

Quinoa & Kale Mason Jar Salad | picklesnhoney.com #quinoa #kale #salad #recipe

Quinoa and Kale Mason Jar Salad

Gluten Free, Vegan,

Serves: 4


Prep Time: 10 mins

Cook Time: 12 mins

Total Time: 22 mins

This quinoa and kale mason jar salad takes about 20 minutes start to finish and is perfect for portable lunches and dinners. It's high in plant-based protein and healthy fats, and an easy way to get in lots of good-for-you greens!

Quinoa & Kale Mason Jar Salad | picklesnhoney.com #quinoa #kale #salad #recipe

Quinoa and Kale Mason Jar Salad

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Ingredients

For the dressing:

  • 4 tablespoons extra virgin olive oil
  • juice from 1 medium lemon
  • 1 clove garlic, minced
  • 2 teaspoons pure maple syrup
  • sea salt & pepper to taste

For the salad:

  • 1/2 cup chopped chives
  • 1 cup Bob's Red Mill Organic Tricolor Quinoa, cooked according to package instructions
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/2 cup chopped parsley
  • 1/2 cup toasted almonds, chopped
  • ½ cup dried cranberries
  • 8 cups baby kale

Cuisine: Gluten Free, Vegan Servings: 4

Prep Time: 10 mins Cook Time: 12 mins Total Time: 22 mins

This quinoa and kale mason jar salad takes about 20 minutes start to finish and is perfect for portable lunches and dinners. It's high in plant-based protein and healthy fats, and an easy way to get in lots of good-for-you greens!

Instructions

  • Make the dressing: In a small jar with a lid, add the olive oil, lemon juice, garlic, and maple syrup. Screw the lid on the jar tightly, then shake to combine. Add salt and pepper to taste. Divide evenly between 4 large mason jars.
  • Assemble the mason jar salads: On top of the dressing, layer 1/4 of each salad component in the following order: chives, quinoa, chickpeas, parsley, almonds, cranberries, and kale. This order is intentional so that the chives will flavor the dressing, while the almonds will stay crunchy and the kale crisp and dry. Also, when you transfer the salad to a plate, the kale will form the base of the salad.

Copyright © 2020 Amanda Maguire for Pickles & Honey

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  1. Ha,ha “it’s the little things” is so right Amanda. I bought a salad a week or so ago and all the lettuce was on the bottom and then stuffed in to the bowl. I couldn’t even toss it. I love the jar idea.
    I had no idea about Bob’s – I will have to get some as I too have had the problem with the grit! Bad stuff.
    So glad to get your inspirational post in my inbox. Happy 2017 to you.
    Kellie from Princess and the Yard Ape

  2. Alli says

    Genius! This is such a great salad idea, Amanda. I’m going to make this for my lunches this week!

  3. Vionna says

    I’ve been looking for ideas and recipes to make for lunch when I go school. This recipe is a perfect idea.

    1. That’s so great to hear, Vionna! I think this mason jar salad will be great for taking to school. 🙂

  4. Jocelyn says

    Made this for lunch and it was fab!

  5. Kaitie says

    I saw this photo on pinterest and had to make it! I’m obsessed with mason jars. They’re just so cute! ANyway, your recipe turned out really well! I liked the dressing even better after it mixed with the chives. Thank you!

  6. Christy says

    Beautiful! Thanks for another great recipe! I’m going to make this for lunch tomorrow.

  7. Sherry LaRose-Cooke says

    How long will the assemble jars keep in the fridge. I meal prep for a week.

    1. HI Sherry, The jars will keep for about 5 days—perfect for weekday lunches. 🙂

  8. Pam says

    This salad is delicious. I made it as the recipe stated so I could get the intended taste. The only think I would change is in the dressing. Rather than using the olive oil I will use white lemon balsamic vinaigrette instead of the olive oil. FABULOUS

    1. Thank you, Pam! I bet the white lemon balsamic was a delicious addition. 🙂

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