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Quinoa & Kale Mason Jar Salad

When life is fast, our food needs to be fast and convenient too. I'm not talking about zipping through the drive through at Taco Bell. I'm talking about this delicious and ready-to-go Mason Jar Salad!


For the dressing:

  • 4 tablespoons extra virgin olive oil

  • juice from 1 medium lemon

  • 1 clove garlic, minced

  • 2 teaspoons pure maple syrup

  • sea salt & pepper to taste

For the salad:

  • 1/2 cup chopped chives

  • 1 cup Bob's Red Mill Organic Tricolor Quinoa, cooked according to package instructions

  • 1 can (15 ounces) chickpeas, drained and rinsed

  • 1/2 cup chopped parsley

  • 1/2 cup toasted almonds, chopped

  • ½ cup dried cranberries

  • 8 cups baby kale


Step 1: Make the dressing: In a small jar with a lid, add the olive oil, lemon juice, garlic, and maple syrup. Screw the lid on the jar tightly, then shake to combine. Add salt and pepper to taste. Divide evenly between 4 large mason jars.

Step 2: Assemble the mason jar salads: On top of the dressing, layer 1/4 of each salad component in the following order: chives, quinoa, chickpeas, parsley, almonds, cranberries, and kale. This order is intentional so that the chives will flavor the dressing, while the almonds will stay crunchy and the kale crisp and dry. Also, when you transfer the salad to a plate, the kale will form the base of the salad.


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