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)
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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.
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Continue layering each with the bell peppers, feta cheese as desired, olives, basil leaves, and the walnuts.
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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