Quinoa, Goat Cheese, and Arugula Mason Jar Salad
Try this Quinoa, Goat Cheese, and Arugula Mason Jar Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 red onion chopped
- 3 cups cooked quinoa
- 1 quart cherry tomatoes halved
- 6 quart size wide mouth glass mason jars
- 12 tablespoons light italian dressing (i use newmans own)
- 3 bell peppers (i used red and yellow) seeded and chopped
- 6 ounces goat cheese
- 1/4 cup salted and roasted pumpkin seeds
- 3 cups baby arugula
- Carbohydrate 30.7349862118441 g
- Cholesterol 22.396123249 mg
- Fat 10.8636310259535 g
- Fiber 4.65624998605663 g
- Protein 12.2696270831326 g
- Saturated Fat 5.88317140588355 g
- Serving Size 1 1 Serving (272g)
- Sodium 162.363377287837 mg
- Sugar 26.0787362257875 g
- Trans Fat 2.71778596888224 g
- Calories 266 calories
Divide all the ingredients among the mason jars. Start with the salad dressing then add tomatoes, pepper, onion, quinoa, goat cheese, pumpkin seeds, and finish with baby arugula. Put the lid on and place salads in the refrigerator.
