Layered mason jar quinoa and veggie salad
4
Points®
Total time: 52 min • Prep: 22 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
This light lunch (or side dish) by Chef Carla Hall is served layered in a mason jar! It has been adapted for WW with permisson.
Ingredients
Uncooked quinoa
1 cup(s), red variety
Fresh lemon juice
1½ tbsp(s)
String beans
¾ pound(s), chopped into bite-size pieces
Fresh dill
2 tbsp(s), fresh, chopped
Canned corn
¼ cup(s)
Jalapeño pepper
1 small, seeded and finely chopped
Red bell pepper
1 cup(s), chopped, diced
Nectarine
1 medium, finely diced
Lemon zest
1½ tsp(s)
Canola oil
4 tbsp(s)
Dijon mustard
1 tbsp(s)
Sugar
¼ tsp(s)
Kosher salt
½ tsp(s), or to taste
Black pepper
1 pinch(es), freshly ground
Instructions
1
Cook quinoa according to package instructions; fluff with a fork and let cool to room temperature.
2
Blanch green beans in salted water; drain and toss with dill.
3
Toss corn with jalapeno.
4
Evenly divide and layer corn, quinoa, red pepper, green beans and nectarine among 8 pint-size mason jars (leave at least 1-inch space from neck of jar); screw lid on and refrigerate until ready to serve.
5
Whisk together lemon zest and juice, oil, mustard, sugar, salt and pepper iin a bowl.
6
When ready to serve, spoon 1 Tbsp dressing into each jar and shake to coat evenly.
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