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Mexican Salad in a Jar

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

  1. Rinse quinoa and soak it in water for at least 4 hours.
  2. 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.
  3. In a bowl, whisk olive oil, tahini, water, lime juice, maple syrup, hemp seeds and salt.
  4. 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.