A quinoa mason jar salad is perfect for meal prep! Fresh veggies, sweet dried mango, and marinated chickpeas in smoky, tangy chipotle lime dressing are a delicious grab-and-go lunch.
Table of Contents
Don't you love when you open the fridge at lunch time, and there's actually prepared food waiting for you? This mason jar salad with quinoa and fresh veggies is exactly that. Layer up your jars on Sunday evening, and you've got quick and easy lunches for DAYS!
This is a super easy vegan meal prep recipe. While your quinoa cooks and cools, prep your veggies, mix up the simple dressing, and then put it all together.
The layers in this salad ensure that everything stays fresh, even the salad greens. Plus, the chickpeas and onions at the bottom marinate in the chipotle lime dressing, making them into little flavor bombs.
Honestly, I'd eat those marinated chickpeas all on their own.
Another thing that I love about this mason jar quinoa salad is that it's super versatile! Switch up the beans and veggies to your preference. Or even use a different vegan salad dressing to change the flavor profile to your liking.
I am in love with this chipotle lime dressing and use it in a couple of other salads, too: cowboy caviar and blueberry peach salad!
💖 Why You'll Love this Recipe
- super easy, make-ahead lunch
- delicious mix of textures and flavors: tender marinated chickpeas, crisp veggies, sweet and chewy dried mango, crunchy nuts or seeds, and leafy greens
- crunchy veggies stay crunchy
- tangy, smoky chipotle lime dressing
- naturally gluten-free, nut-free, and soy-free
✓ Ingredients and Substitutions
- quinoa - The recipe card shows you how to cook the quinoa on the stovetop, but you can use any of my quinoa cooking methods, as long as you start with 1 cup dry quinoa.
- chickpeas - If chickpeas aren't your jam, use your beans of choice like butter beans, white beans, lentils, etc.
- veggies - I'm using tomato, cucumber, bell pepper, onion, carrot, and spinach. Feel free to mix and match your veggies! Just make sure you layer the more delicate veggies, like leafy greens, near the top, so they don't get soggy.
- nuts or seeds - Optional, but I love that crunch!
- chipotle lime dressing - Really, you can use whatever dressing you like on your mason jar quinoa salad, but I do love this zesty, smoky dressing. You can even use your favorite bottled salad dressing!
🔪 How to Make a Mason Jar Salad with Quinoa
In a small saucepan, bring the water to a boil, and add the quinoa. Reduce the heat, cover, and simmer for 15 minutes or until the quinoa is nice and fluffy. Set aside. I like to transfer it to a bowl and stick it into the freezer for 15 to 20 minutes, so it cools faster.
While the quinoa cooks and cools, get the rest of your salad ingredients together. Drain and rinse the chickpeas, and chop up the veggies and dried mango.
Whisk together all of the dressing ingredients in a small bowl until they are well combined. You can also shake them up in a mason jar.
The layer order matters, so follow these instructions closely! First, divide the chickpeas and onions between the jars, and top that with the dressing (about 2 to 3 tablespoons per jar).
Then, divide the remaining crunchy veggies between the jars.
Add ¼ of the cooled quinoa to each jar. Top it off with the baby spinach, the mango, and the seeds or nuts, if you're using them.
Close up the jars and refrigerate. When you're ready for lunch, take out a jar, and let it sit for 10 to 15 minutes. Then, open it up, and flip the jar over into a large salad bowl. Toss well, and eat.
💡 Helpful Tips
- To save time, get the quinoa cooking, then prep all of the veggies and dressing while it cooks and cools.
- The order that you layer this mason jar salad matters. You want the beans at the bottom, so they marinate in the dressing. Meanwhile, the more delicate ingredients stay near the top, so they maintain freshness.
- This salad works best at room temperature. The dressing thickens a bit when you chill it, so letting it sit for 10 to 15 minutes before serving ensures the dressing coats everything easily.
🫙 Storage Directions
After layering your mason jars, store them in the refrigerator for three to five days.
📖 Recipe
🫙 Quinoa Mason Jar Salad
Ingredients
For the Salad
- 1 cup uncooked quinoa rinsed. Or use 2 ½ cups cooked quinoa and omit the water.
- 1 ½ cups water
- 15 ounce can chickpeas drained and rinsed. Or 1 ½ cups cooked chickpeas
- 1 cup red onion thinly sliced
- 1 cup cherry tomatoes halved
- 1 cup diced cucumber
- 1 cup chopped red bell pepper chopped
- 1 cup shredded carrots
- 1 cup corn kernels fresh, frozen, or canned is fine to use
- 2 cups baby spinach or other leafy salad greens
- ½ cup chopped dried mango use unsweetened for the best results, or use other dried fruit, like apricots or dried cranberries
- ¼ cup toasted sunflower seeds or pumpkin seeds or chopped nuts of choice, like walnuts or almonds
For the Chipotle Lime Dressing
- ½ cup olive oil
- ½ cup lime juice You can also use 2 teaspoons lime zest for more flavor, optional.
- 2 teaspoons agave nectar
- 2 teaspoons garlic powder
- ¼ teaspoon cumin
- ½ to 1 teaspoon chipotle chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Make the quinoa.
- In a small saucepan, bring the water to a boil, and add the quinoa. Reduce the heat, cover, and simmer for 15 minutes or until the quinoa is nice and fluffy. Set aside. You can also make the quinoa in the Instant Pot or use around 3 cups thawed, frozen quinoa.
Prep the salad ingredients while the quinoa cooks.
- While the quinoa cooks and cools, get the rest of your salad ingredients together. Drain and rinse the chickpeas, and chop up the veggies.
- Whisk together all of the dressing ingredients in a small bowl until they are well combined.
Assemble the mason jar salads
- The layer order matters, so follow these instructions closely! First, divide the chickpeas and onions between the jars, and top that with the dressing (about 2 to 3 tablespoons per jar). Then, divide the remaining crunchy veggies between the jars. Top each jar with ¼ of the cooled quinoa, then top it off with the baby spinach, the mango, and the seeds or nuts, if you're using them.
- Close up the jars and refrigerate. When you're ready for lunch, take out a jar, and let it sit for 10 to 15 minutes. Then, open it up, and flip the jar over into a large salad bowl. Toss well, and eat.
Got a question? Tried this recipe? Leave a reply!