Protein Egg and Quinoa Salad Jars

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1/2 large lemon

4 teaspoons olive oil

1/4 tsp salt

black pepper

1 oz avocado (1/2)

1/2 cup cooked lentils

1/2 cup cooked quinoa

1/2 cup halved grape tomatoes

2 cups baby rocket

2 large eggs, hard boiled


1. Whisk the lemon juice, olive oil, salt and pepper in a small bowl and divide in 2 pint sized mason jars. In this order, layer the avocado, lentils, quinoa, tomatoes, arugula and egg dividing equally.

2. Close jar and refrigerate for up to 2 days. To eat, shake well and pour onto a plate and eat.

Bon Appetit!

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