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Foodrhythms

About Recipe

This Protein Power Salad Jar has the perfect combination of nourishing, fulfilling and hydrating ingredients for a tasty and balanced summer meal.

Ingredients

2 cups of mixed greens (lettuce of choice)

2 eggs, boiled

1 cup grape tomatoes, halved

1 cup pickling cucumber, quartered

1 carrot, shredded

½ cup heirloom quinoa (quinoa of choice)

1 tsp vegetable base (paste) or 1 cup vegetable broth

1 can chickpeas

1 can black beans

3 tbsp avocado oil

1 tsp oregano

salt and pepper, to taste

Cooking Procedure

1

n n In a small pot add in vegetable broth or dissolve 1 tsp vegetable base in 1 cup hot water. Add quinoa and cook on medium low heat until all the liquid is absorbed. Allow to cool off.n n In a second small pot boil the eggs for 8-10 minutes. When done, remove, rinse and peel the shells off. Slice in half and let it cool down.n n Meanwhile rinse the beans and chickpeas, set asiden n Mix the dressing ingredients in a small jarn n Cut up all cucumber, tomatoes and shred carrotsnnn Assembling the Salad Jarnn Schedulenn n *This recipe will fill two 3-cups wide mouth mason jars. Add half the ingredients in the following order (heavier cooked ingredients first!); beans, chickpeas, quinoa, carrots, cucumbers, tomatoes, egg halved and mixed greens. Then fill up the second jar.n n When ready to eat, pour dressing in the jar and eat up!nn

See Recipe Procedure

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