Skinnytaste · by Gina Homolka★ 4.9 (32)
Protein Egg and Quinoa Salad Jars
NUTRITION · PER SERVING25M COOK
CAL 18%·PRO 29%
CARBS 28G30% OF CAL
9G FIBER0G ADDED4G INTRINSIC14G OTHER4G TOTAL SUGAR
FAT 24G58% OF CAL
4G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A protein-rich salad made with quinoa, lentils, hard-boiled eggs, avocado, and fresh greens, layered in jars for meal prep. It's hearty and satisfying for lunch with a bright lemon-olive oil dressing.
mainamericansaladbowleggsbeansdairy freegluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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)
At a glance
PER SERVING · TIME 25M
CAL 18%·PRO 29%
CARBS 28G30% OF CAL
9G FIBER0G ADDED4G INTRINSIC14G OTHER4G TOTAL SUGAR
FAT 24G58% OF CAL
4G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 306mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 758mg
- Calcium
- 96mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 306MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.