Mexican Salad in a Jar
Ingredients
4 servings
Salad
- ¾ cup quinoa
- ½ teaspoon Himalayan salt
- ½ cup corn
- 2 radishes, trimmed, thinly sliced
- Spinach, kale, arugula (coarsely chopped)
- ½ cup cherry tomatoes
- ⅓ cup fresh cilantro, finely chopped
- 2 tablespoons sunflowers seeds, roasted
Dressing
- ⅓ cup olive oil
- 2 teaspoons tahini
- 3 tablespoons water
- 2 to 3 tablespoons lime juice
- ½ teaspoon maple syrup
- 1 teaspoon hemp seeds
- Himalayan salt
Preparation
- Rinse quinoa and soak it in water for at least 4 hours.
- Bring 4 cups of water to a boil in a medium pot, add ½ teaspoon of salt. Add quinoa and cook for 16 minutes. Remove from heat and rinse with cold water, set aside.
- In a bowl, whisk olive oil, tahini, water, lime juice, maple syrup, hemp seeds and salt.
- In a mason jar pour the dressing first, layer edamame and quinoa followed by the rest of the salad ingredients.
Nutrition Facts
Nutrition Facts
4 servings per recipe
Amount per serving
Calories
345.6
% Daily Value*
Total Fat 24.3g
31%
Saturated Fat 3.2g
16%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 366.3mg
16%
Total Carbohydrate 27.3g
10%
Dietary Fiber 3.8g
14%
Total Sugars 4.3g
Includes 0.5g Added Sugars
1%
Protein 7.1g
Vitamin D 0mcg
0%
Calcium 44.8mg
3%
Iron 2.5mg
14%
Potassium 375.5mg
8%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.