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 an easily portable mason jar, making it ideal for on-the-go meals. Red quinoa, which becomes more brown once it is cooked, has a slightly nuttier flavor and chewier texture than the more commonly available white quinoa. It is often preferred for cold salads as it tends to hold its shape better after it is cooked, and it also offers a pretty visual contrast to the colorful vegetables. But nutritionally, there is no difference between the varieties, and they are all cooked exactly the same, with only some slight variation in cooking time.
Ingredients
Uncooked quinoa
1 cup(s), red variety
Uncooked string beans
¾ pound(s), chopped into bite-size pieces
Dill
2 sprig(s), fresh, chopped
Cooked corn
2 ear(s), medium, kernels cut off cob
Jalapeño pepper
1 small, seeded and finely chopped
Red bell pepper
1 cup(s), diced
Nectarine
1 medium, finely diced
Lemon zest
1½ tsp
Fresh lemon juice
1½ Tbsp
Canola oil
4 Tbsp, or other mild oil
Dijon mustard
1 Tbsp
Sugar
¼ tsp
Kosher salt
½ tsp, or to taste
Black pepper
1 pinch(es), freshly ground
