Photo of Layered mason jar quinoa and veggie salad by WW

Layered mason jar quinoa and veggie salad

Points® value
Total Time
52 min
22 min
15 min
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.


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


1 medium, finely diced

Lemon zest

1½ tsp(s)

Canola oil

4 tbsp(s)

Dijon mustard

1 tbsp(s)


¼ tsp(s)

Kosher salt

½ tsp(s), or to taste

Black pepper

1 pinch(es), freshly ground


  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.


Serving Size: 1 jar