Quinoa Caprese Mason Jar Salad
Prep Time10 minutes
Total Time10 minutes
Servings4
Calories278kcal
Ingredients
- 1 pint container of cherry or grape tomatoes
- 1 cup cooked quinoa I used tri color quinoa here, but it doesn't matter which kind you use
- 1.5 cups cocktail bocconcini cheese
- 1 bunch fresh basil diced into thin strips
- 1/4 cup finely diced purple onion
- 4 Tablespoons balsamic vinegar
- 4 Tablespoons olive oil
- Salt & Pepper to taste
Instructions
- On the bottom of each jar, pour in 1 tablespoon of balsamic vinegar, and 1 tablespoon of olive oil. Note the oil will solidify in the fridge so when I go to eat it, I will run the bottom of the jar under hot water for a minute to get it back to liquid.
- Add a small handful of tomatoes. Keep them whole to last longer. Always add them on the bottom onto the oil and vinegar - their skin is resistant to absorb the liquids.
- Add approx 1/2 cup of bocconcini balls on top of the tomatoes.</span>
- Add a tablespoon of diced onion
- Add 1/3 cup of cooked quinoa
- Add a few more tomatoes on top of the quinoa
- Add basil on the very top
- Store in the fridge for 3-4 days.
Source Recipes Here
Notes
The ingredient quantities are just a guideline. Adjust quantities to your taste.
Nutrition
Calories: 278kcal | Carbohydrates: 23g | Protein: 7g | Fat: 19g | Fiber: 2g | Sugar: 7g
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