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Sunday Prep – Mason Jar Quinoa Salads

I am all about the Sunday Food Prep!

Truly I do not know how people can eat out everyday at work.  Maybe I would just rather spend that money on shoes or something better than a Wendy’s Salad, but that’s just me.  Or do you feel the same way?

Want a easy grab and go lunch straight from your own fridge at home?

THIS recipe is for you!  Best part – you add or change out veggies to your liking!  I spend part of my Sunday’s prepping for the week, and not just for ME – I make enough for my husband and daughter (I double the below recipes).

NOTE: I do NOT add salad dressing until ready to serve.  I have found this is KEY to salad prepping and not ending up with a soggy mess of a salad come later in the week!

My go to salad dressing is super easy to whip up and store in the fridge. ->  ->

Vegan Honey Mustard Dressing

Vegan Honey Mustard Dressing

1/4 cup Honey

1/4 cup Vegan Mayo

1/4 cup Dijon Mustard

1 tbsp White Distilled Vinegar

1/4 tsp Cayenne Pepper

1/4 tsp Black Pepper

  1. In a mixing bowl add all ingredients and whisk until smooth.
  2. Keep refrigerated in a mason jar tightly sealed.

When serving you can eat them straight from the jar and serve on a plate.  If serving on a plate the key to remember is layering!  The first ingredient in your jar will be the top of your salad. I like to start with my cherry tomatoes or roasted chickpeas – the last ingredient to go in the jar is my heaver layer like quinoa in this recipe.

Now to make those salads up!

Mason Jar Quinoa Salads

Mason Jar Quinoa Salads

Print Recipe
Serves: 5 Cooking Time: 45 minutes

Ingredients

  • 1 cup Quinoa (cooked)
  • 1 can Chickpeas, drained and roasted
  • 1 tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 cup Cherry Tomatoes, halved
  • 3 Large Carrots, sliced
  • 2 cups Kale, cleaned and torn into pieces
  • 2 cups Slaw Mix
  • 1 cup Pickled Purple Cabbage (optional, recipe link below)
  • 1 Cucumber, sliced
  • Avocado
  • Salad dressing (Vegan Honey Mustard Dressing recipe above)

Instructions

1

Preheat oven to 400 degrees.

2

Drain chickpeas and place in mixing bowl, toss with olive oil and spices.

3

On baking sheet using parchment paper, pour chickpeas and even out. Place in oven for 25 minutes, flipping half way through.

4

While chickpeas roast cook quinoa per directions (1 cup quinoa + 2 cups water).

5

Remove tops to mason jars and assemble in a line.

6

To assemble layers: cherry tomatoes, roasted chickpeas, carrots, kale, slaw mix, pickled red cabbage (optional), cucumber and finish by topping with quinoa (press down on layers as needed to fill).

7

Top with avocado when serving.

Notes

I add my dressing later when ready to eat. I find this helps the salad not get soggy during the week.

Pickled Purple Cabbage

I actually made Pickled Purple Cabbage for another recipe I was going to cook up for dinner, but ended up not cooking.  My husband suggested adding it the salad, and really gave the salad some ZING!  The longer the cabbage sets the better it taste! You can find the easy recipe at Mountain Mama Cooks.

It’s Tuesday, Let’s do this!

Normally I find Tuesday to be the most useless day of the week, but today I’m focusing on making it a productive and positive day!  Lots to accomplish today, so let’s get this beautiful Tuesday started.

Stay healthy!

Kate XO

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