Southwestern Quinoa Mason Jar Salads
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mason jar salads layered with quinoa, black beans, corn, peppers, and avocado dressed in a cumin-lime vinaigrette. Southwestern flavors make these portable salads perfect for meal prep lunches.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dry quinoa (rinsed)
- 1 15 ounce can black beans, drained and rinsed
- 1 pint cherry tomatoes (halved)
- 2 bell peppers (cored and diced)
- 1 cup corn kernels
- 3 green onions (diced)
- diced avocado for serving (optional)
- Cumin-Lime Dressing
- 1 cup cilantro
- 1/2 cup lime juice (approx. 4 limes)
- 1 small jalapeño (stem and seeds removed)
- 1 garlic clove (or 1/2 teaspoon garlic powder)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 579mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 810mg
- Calcium
- 93mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 579MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.