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Mexican Quinoa Mason Jar Salads

These jars are super simple to make, they showcase a rainbow of colours and are bursting with flavour. A easy lunch you look forward to eating.
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Prep Time 10 minutes
Total Time 10 minutes
Servings 4 500 ml mason jars

Ingredients
  

Dressing

  • 2 limes juice of 2 large limes
  • 6 tbsp avocado oil
  • 1 dash your favourite hot sauce
  • 1/2 tsp chipotle chilli pepper
  • pinch salt & pepper to taste

Salad

  • 1 14 ounce can of blackens, washed and drained
  • 1 14 ounce can of corn, rinsed and drained
  • 1 cup cooked and cooled quinoa
  • 1 orange bell pepper, chopped
  • 1 english cucumber, chopped
  • 1 cup fresh cilantro or greens of choice, chopped

Instructions
 

  • Whisk all dressing ingredients together or place them in a jar and shake well
  • Pour equal amounts of the dressing into the bottom of your jars.
  • Wash, drain and chop all your ingredients so you are ready to assemble.
  • Follow a 2-3 tablespoon rule of thumb while building your salad jar. Start with 2-3 tablespoon of beans, followed by corn, then quinoa, bell pepper, cucumber and, lastly, tomatoes.
  • Top with a sprinkle of cilantro or choice of greens, secure the lids, and place into the fridge.

Notes

These keep well for about 5 days.