Thai Quinoa Mason Jar Salad

This Jar Salad is perfect for meal-prepping healthy lunches or dinners for the week. Loaded with vegetarian protein and filling fiber. Perfect for those grab-n-go days. Layer up the ingredients in jars then dump a jar in a bowl when ready to eat!

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Prep Time: 10 minutes | Cook Time: 20  minutes | Total Time: 30 minutes 

Serving: 4

Ingredients

Salad

1 cup dry quinoa, cooked according to package directions

1 10oz bag shredded red cabbage

1 10-12oz bag frozen shelled edamame, cooked according to package directions

1.5 cups shredded carrots

2 bell peppers, thinly sliced

1/2 cup rough chopped cashews

4-5 quart-sized mason jars

Thai Dressing

1/3 cup olive oil

1/4 cup low-sodium soy sauce or coconut aminos

1 tbps water

1 tbsp rice wine vinegar

1.5 tbsp honey, substitute maple syrup to make vegan

1 tbsp chili garlic sauce

1 tbsp toasted sesame oil

1/2 large lime, juiced

1/2 tsp ground ginger

1/2 tsp garlic powder

Instructions

1. Prep the salad ingredients. Cook the quinoa, cook the edamame, and chop the veggies.

2. Make the dressing. In a small bowl, whisk together the dressing ingredients.

3. Assemble the mason jars. Use 4 quart-size mason jars. Evenly divide the ingredients among the jars into layers. Start with the dressing, then edamame, then cooked quinoa, followed by bell pepper, carrots, cabbage, and topped with chopped cashews. Put lids on the jars and store in the fridge until ready to eat.

4. Eat and Enjoy! When ready to eat, just dump a jar in a bowl, toss things around a bit with a fork, give a dash of salt and pepper if you'd like, and enjoy.