Gluten Free Salad in a Jar
If you’ve been a reader around here for a while then you probably already know that I love sweet breakfasts: cheesecakes in a jar, berry smoothies, and chocolate pancakes are pretty much my thing, and I’m pretty sure I could live on them alone. But every once in a while a day comes when I crave something savory and more like a complete meal, probably on those times when I’m sure lunch is going to be late or I just woke up really hungry, or I want to cook in the morning and then eat the same trough the day (please tell me I’m not the only one that does that!), on those days this Tex-Mex Mason Jar is my go to.
First, it’s one of those recipes that’s incredibly easy to make and so customizable I almost can’t believe it. Have some leftover cheese? Use it as at topping! Some lettuce that’s about to go bad, use it here! Leftover beans from last night dinner? This is the place for them!
And can we please talk about the fact that this Tex-Mex Mason Jar is really filling? And I really mean it! Even the hubby (who loves to eat huge portions) gets full with one of these jars. Why is it so filling? Mainly because it’s jam-packed with proteins from the quinoa and beans. So this fills you and keeps you full + fueled through the day.
Oh and yes, this is vegan and vegetarian and gluten free + if you batch it you can pretty much get it done in no time.
My secret is cooking a big batch of quinoa and beans during the weekend and then just filling up my jars the night before with all the deliciousness + a couple of leftovers
1 Cup quinoa
1 Cup cooked black beans
Pepperjack or Monterrey cheese
1 Tsp paprika
2 Tsps chili powder
Salt and Pepper to taste
In a pot, over medium heat add 1 cup quinoa and 2 cups water.
Add the salt, paprika, chili powder and pepper, and let it cook for 20 minutes or until done.
Fluff it up with a fork and mix in the back beans.
Layer your jar with the quinoa and black beans, lettuce, and sliced tomatoes, top it with cheese.
Serve and enjoy.