Protein Egg and Quinoa Salad Jars

About This Recipe

These protein-packed, high-fiber Egg and Quinoa Salad Jars are perfect to pack ahead for lunch for those busy weekdays.

Ingredients

• 1/2 large lemon
• 4 teaspoons extra virgin olive oil
• 1/4 teaspoon kosher salt
• black pepper
• 3 ounces avocado (from 1/2 med haas)
• 1/2 cup cooked lentils (I bought them at Trader Joes)
• 1/2 cup cooked quinoa 
• 1/2 cup halved grape tomatoes
• 2 cups baby arugula
• 2 large eggs (hard boiled)

Instructions

1. Whisk the lemon juice, olive oil, salt and pepper in a small bowl and divide in 2 pint sized mason jars.
2. In this order, layer the avocado, lentils, quinoa, tomatoes, arugula and egg dividing equally.
3. Close jar and refrigerate for up to 2 days. To eat, shake well and pour onto a plate and eat!