Walnut, White Bean & Quinoa Salad in a Jar
Makes 2 Servings
This gluten-free salad is seriously yummy, and super flexible. You can use any bean or any veggie. And for even more flavor, add some lemon zest to the quinoa/bean mixture.
2 tablespoons light Italian salad dressing
1 cup cooked quinoa, cooled
½ cup cannellini beans, drained and rinsed
½ cup diced red bell pepper (cut into ½-inch dice)
¼ cup crumbled feta cheese, optional
12 pitted kalamata olives, quartered (about ¼ cup)
¼ to ½ cup loosely packed torn fresh basil leaves
2 ounces lightly toasted walnuts, roughly chopped (about ½ cup)
Divide the salad dressing evenly between two wide mouth, pint-size Mason jars and top each evenly with the quinoa and white beans. Use a fork to stir the ingredients together until the quinoa and beans are well coated with the dressing.
Continue layering each with the bell peppers, feta cheese as desired, olives, basil leaves, and the walnuts.
Secure the lid and refrigerate. To serve, shake until the ingredients are combined, and then pour into individual bowls, or eat directly from the jar with a spoon or fork.
Nutrition Information per Serving (1 jar):
460 calories, 29g fat (3g saturated, 2.7g omega-3), 590mg sodium, 40g carbohydrate, 11 g fiber, 14g protein, 25% vitamin A, 80% vitamin C, 10% calcium, 20% iron