Quinoa Bean Salad Jar
Ingredients
2 tbsp Serjella Extra Virgin Olive Oil
1 tbsp white vinegar
1 tsp curry powder
1 tsp salt
½ cup cherry tomatoes
1 cup sweet corn
1 cup quinoa
1 cup red beans, canned
1 cup chopped lettuce
Preparation
- Rinse the quinoa with cold water then drain it.
- Add the quinoa to a pot and cover with water. Bring to a boil. Reduce the heat, cover the pot and cook for 15 minutes.
- Set aside and let it cool for 5 minutes. Fluff with a fork.
- Mix olive oil in a small bowl with vinegar, curry powder and salt.
- Pour dressing into the bottom of a wide-mouth mason jar with a tight-fitting lid.
- Add the quinoa first, then sweet corn, red beans, cherry tomato, and finally the lettuce.
- Close the jar tightly and refrigerate.
Tips for salad jars:
- You can store the salad jar in the fridge up to 5 days.
- If there is any cheese, proteins, or soft fruits and vegetables, add them to the top of the jar the same day you plan to eat the salad.
- When ready to eat, shake the jar well until the salad ingredients are mixed well with the dressing.
- Remove the lid and pour the salad into a bowl. Toss gently with a fork until coated well with the dressing.
Enjoy it!
