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Quinoa Caprese Mason Jar Salad

Quinoa Caprese Mason Jar Salad

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 278
Author Steph | Confessions of a Meal Plan Addict

Ingredients

  • 1 pint container of cherry or grape tomatoes
  • 1 cup cooked quinoa I used tri color quinoa here, but it doesn't matter which kind you use
  • 1.5 cups cocktail bocconcini cheese
  • 1 bunch fresh basil diced into thin strips
  • 1/4 cup finely diced purple onion
  • 4 Tablespoons balsamic vinegar
  • 4 Tablespoons olive oil
  • Salt & Pepper to taste

Instructions

  • On the bottom of each jar, pour in 1 tablespoon of balsamic vinegar, and 1 tablespoon of olive oil. Note the oil will solidify in the fridge so when I go to eat it, I will run the bottom of the jar under hot water for a minute to get it back to liquid.
  • Add a small handful of tomatoes. Keep them whole to last longer. Always add them on the bottom onto the oil and vinegar - their skin is resistant to absorb the liquids.
  • Add approx 1/2 cup of bocconcini balls on top of the tomatoes.</span>
  • Add a tablespoon of diced onion
  • Add 1/3 cup of cooked quinoa
  • Add a few more tomatoes on top of the quinoa
  • Add basil on the very top
  • Store in the fridge for 3-4 days.

Notes

The ingredient quantities are just a guideline. Adjust quantities to your taste.

Nutrition

Calories: 278kcal | Carbohydrates: 23g | Protein: 7g | Fat: 19g | Fiber: 2g | Sugar: 7g