Quinoa Bean Salad Jar

Quinoa Bean Salad Jar


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


  • 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!

20 Minutes
1-2 People
serjella olive oil