Mason Jar Salads

Lunch doesn’t get much easier than this. Use these two recipes as inspiration and let your imagination run wild, creating any salad combo you like. As originally posted on MyVega.com, created by the one and only Morgan Shupe.

I completely agree with Morgan here, preparation is key. She recommends that you pre-cook beans and grains on Sunday. Once they’ve cooled, layer your Mason Jars, starting with dressing at the bottom, then grains, then beans, then vegetables. Let them set in your fridge. When you’re ready to eat, shake and enjoy!

Quinoa Chickpea Tabbouleh

¼ lemon, juiced
2 tsp Vega Antioxidant Omega Oil Blend
Pinch of allspice
Salt and pepper
½ cup cooked quinoa
½ cup chickpeas
1 green onion, sliced
1 tomato, diced
1 bunch flat-leaf parsley, chopped
2 mint leaves, chopped

Lentil Beet Salad

2tsp Vega Antioxidant Omega Oil Blend
½ orange, juiced
½ tsp ginger, grated
¼ tsp agave or maple syrup
1 cup lentils, cooked
¼ cup carrots, shredded
¼ cup beets, shred
3 Tbsp Sunflower Seeds
Arugula

 

Like saving time? Me too. Save time at breakfast with these make ahead smoothie recipes.