Make Lemon Vinaigrette: Whisk together lemon juice, honey, Dijon mustard, garlic, 1/2 teaspoon salt, and pepper in a small bowl. Slowly whisk in olive oil until smooth and slightly thickened. Cover and set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Layer homemade vinaigrette, quinoa, fresh veggies, and leafy greens into a jar for a salad you can take anywhere—and enjoy anytime.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Lemon Vinaigrette | ||
| ¼ c. fresh lemon juice | ||
| 1 tsp. Hy-Vee honey | ||
| ½ tsp. Hy-Vee Dijon mustard | ||
| 1 clove(s) garlic, minced | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| ⅓ c. Gustare Vita olive oil | ||
| Powerhouse Jar Salad | ||
| 1 c. Hy-Vee tri-color quinoa, dry | ||
| 2 c. water | ||
| 1 tsp. Hy-Vee ground cumin | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee garlic powder | ||
| ½ tsp. Hy-Vee chili powder | ||
| 1 (10-oz.) pkg. Hy-Vee fresh super sweet corn | ||
| 1 (15-oz.) can Hy-Vee no salt added black beans, rinsed and drained | ||
| 1 Hy-Vee Homegrown green bell pepper, seeded and chopped | ||
| 1 ⅓ c. Hy-Vee Homegrown cherry tomatoes, halved | ||
| 1 (5-oz.) container Full Circle Market organic 50/50 salad blend | ||
| ¼ c. fresh cilantro, chopped | ||
| 2 green onions, sliced | ||
Things To Grab
- Whisk
- Small bowl
- Medium saucepan
- 4 (1-quart each) canning jars
Directions
Rinse quinoa under cold water until water runs clear; set aside. Bring water, cumin, 1/2 teaspoon salt, garlic powder, and chili powder to a boil in medium saucepan. Stir in rinsed quinoa. Cover and cook over low heat for 12 to 15 minutes or until tender. Remove from heat. Let stand, covered, for 5 minutes; uncover and cool.
Steam corn in microwave according to package directions; cool. Pour Lemon Vinaigrette into 4 (1-quart each) canning jars. Layer with black beans, quinoa mixture, green bell pepper, corn, cherry tomatoes, and salad blend to jars; slightly press down to compact layers.
Top with cilantro and green onions. Place lids on jars. Refrigerate in jars for up to 3 days.
Nutrition facts
Servings
530 Calories per serving
3-1/2 cups
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 0mg
- Sodium: 620mg
- Total Carbohydrates: 67g
- Protein: 16g
Daily Values
0%
Iron 30%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 20%
Recipe Source:
Hy-Vee Seasons August 2022