Thai Quinoa Mason Jar Salads are perfect for meal prepping healthy lunches (or dinners) for the week. Loaded with vegetarian protein and filling fiber. Layer up the ingredients in jars then dump a jar in a bowl when ready to eat!
- 1 cup dry quinoa, cooked according to package directions
- 1 10oz bag shredded red cabbage
- 1 10-12oz bag frozen shelled edamame, cooked according to package directions
- 1.5 cups shredded carrots
- 2 bell peppers, thinly sliced
- 1/2 cup rough chopped cashews
- 4–5 quart-sized mason jars
- 1/3 cup olive oil
- 1/4 cup low sodium soy sauce
- 1 tablespoon water
- 1 tablespoon rice wine vinegar
- 1.5 tablespoons honey, substitute maple syrup to make vegan
- 1 tablespoon chili garlic sauce
- 1 tablespoon toasted sesame oil
- 1/2 large lime, juiced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- Prep the Salad Ingredients. Cook the quinoa, cook the edamame, and chop the veggies.
- Make the dressing. In a small bowl, whisk together the dressing ingredients.
- Assemble the Mason Jar Salads. See note regarding number of jars to use. Evenly divide the ingredients among the jars in layers. Start with the dressing, then edamame, then cooked quinoa, followed by bell pepper, carrots, cabbage, and topped with chopped cashews. Put lids on the jars and store in the fridge until ready to eat.
- Eat and Enjoy! When ready to eat, just dump a jar in a bowl, toss things around a bit with a fork, give a dash of salt and pepper if you’d like, and enjoy.
Servings: This recipe makes either 4 or 5 quart-sized mason jar salads. If you want 5 salads, each jar may be slightly underfilled like in the pictures. If you want just 4 salads, then the jars will be packed to the rim.
How Long do they last? In the mason jars, the salads keep for up to 5 days in the fridge.
- Category: Meatless Monday, Salad
- Method: Stovetop
- Cuisine: Asian
Keywords: Mason jar salad, quinoa salad, Thai salad, quinoa mason jar salad, Vegan mason jar salad recipe, healthy mason jar salads, healthy lunch meal prep