Description
A fresh, colorful, and portable layered jar salad featuring quinoa, cherry tomatoes, cucumbers, corn, shredded carrots, spinach, and microgreens with a tangy vinaigrette—perfect for meal prep or on-the-go lunches.
Ingredients
Scale
- 1/2 cup cooked quinoa
- 1/4 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1/4 cup corn kernels
- 1/4 cup shredded carrots
- 1/2 cup baby spinach, lightly packed
- A small handful of microgreens or fresh herbs
- 2 tablespoons vinaigrette dressing
Instructions
- Clean and dry a 16 oz mason jar.
- Start by adding 2 tablespoons of vinaigrette to the bottom of the jar.
- Layer 1/2 cup of cooked quinoa on top of the dressing.
- Add 1/4 cup of halved cherry tomatoes.
- Next, add 1/4 cup of diced cucumber, followed by 1/4 cup of corn kernels.
- Layer 1/4 cup of shredded carrots above the corn.
- Top with 1/2 cup of baby spinach, then finish with a handful of microgreens or herbs.
- Seal the jar tightly and refrigerate until ready to eat.
- Before serving, shake the jar or pour contents into a bowl and toss.
Notes
- Use wide-mouth jars for easier layering and eating.
- Keep the jar upright in the fridge to maintain the layers.
- These salads stay fresh for up to 4 days in the fridge.