Quinoa Salad in a Mason Jar for the beach or office

17 July 2023
Prep time
Total time

For the quinoa

  • ½ cup (90g) quinoa of your preference (red, white, etc.)
  • 1 cube of vegetable stock dissolved in 1 cup (250ml) water

For the salad

  • 2 tbsp (20ml) olive oil
  • ½ tsp balsamic vinegar
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¾ cup (120g) boiled corn
  • 1 cup (120g) avocado cut into cubes
  • ½ lemon, its juice
  • ¾ cup (100g) avocado cut into cubes
  • ¾ cup (120g) cooked quinoa
  • ¾ cup (80g) avocado cut into cubes
  • 2 tbsp (25g) sunflower seeds
  • 1 cup fresh wild rocket leaves

First, prepare the quinoa: Rinse the quinoa and place it in a small pot. Add the vegetable stock dissolved in water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until all the stock is absorbed. Remove from heat and let it cool.

In a large 750ml jar, add the olive oil, balsamic vinegar, salt, and black pepper. Mix well. Then, add the corn, avocado (sprinkle with lemon juice to prevent browning), carrot, quinoa, cucumber, sunflower seeds, and rocket leaves. Close the jar and store it in the refrigerator. When ready to enjoy, shake the jar to distribute the marinade and either eat directly from the jar or transfer to a plate for serving.


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