Lunch in a Jar – My Own Spin on Layered Salads

June 11, 2012 at 7:54 pm 5 comments

Lunch to go. A necessity I had almost forgotten about during my self-induced sequestration for a few months to study for the boards. Now that I am out of the house most of the day for 6 days a week, easy grab and go lunches are essential. I made this layered salad recipe at the beginning of last week, and then just grabbed a jar each morning and threw it in my backpack as I was pouring my coffee.  The recipe is loosely inspired by Angela‘s layered Whole Foods salad re-creation, and I am sure I will make many more variations on the theme. My basic framework for a layered lunch in a jar is a grain base (my favorite is quinoa, but pasta or rice would be good), a big veggie layer with some sort of flavorful dressing, and a protein on top (like tofu or edamame).
Luckily for me, there are plenty of lectures that seem to happen throughout the hospital each week that bribe attendees with free food, so my lunch-in-a-jar often became dinner at the bus stop after a 12+ hour day on my feet. Hot or cold, lunch or dinner, sitting or standing, this jar will keep you going for your busy weekdays!


Edamame, Broccoli Slaw and Quinoa Layered Salad

makes 6 lunches

for quinoa:

1 cup quinoa

1 cup water

1 cup vegetable broth

1 tbsp lemon juice

for vegetables:

12 oz package broccoli slaw

1 head broccoli, broken into florets

3 large carrots, chopped

12 oz edamame

for dressing (adapted from here):

1/4 cup olive oil

1/4 cup water

1 1/2 tbsp lemon juice

1 1/2 tbsp soy sauce

1 1/2 tbsp rice wine vinegar

1 garlic clove, minced

1 tsp ground ginger

1/2 tsp Dijon mustard

In a small sauce pot, cook quinoa in broth, water, and lemon juice. Bring to a boil, then reduce heat and simmer until all liquid is absorbed. Allow to cool. Meanwhile, prep and steam the veggies. Steam the carrots and broccoli florets for 3-5 minutes. Add the broccoli slaw and steam for one more minute. Remove from steamer. Steam the edamame separately. In a separate bowl, mix all dressing ingredients together. Pour over the broccoli slaw mixture and shake well. When ingredients are at room temperature, approximately, begin to separate into jars. Layer 1/2 cup quinoa, 1 cup vegetables, and 1/4 cup steamed edamame. Divide remaining dressing liquid between the 6 jars. When ready to eat, shake and eat straight from the jar or pour into a bowl to serve.


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5 Comments Add your own

  • 1. hotchoc  |  June 12, 2012 at 5:32 am

    I adore edamame beans, will try this out soon. Thanks for the recipe.

  • 2. Rufus' Food and Spirits Guide  |  June 13, 2012 at 6:04 pm

    Ha, just make sure you wash those pickle jars multiple times before you reuse them. That smell does linger.

  • 3. Stefanie  |  June 15, 2012 at 5:18 pm

    What a wonderful idea!! Looks great!

  • 4. livingvoraciously  |  June 18, 2012 at 10:43 am

    Hi there I have nominated you for the “One lovely blog award”

  • 5. Leah  |  June 24, 2012 at 7:50 pm

    Looks great! Quinoa is hard to find here, but I bet I could use brown rice instead. Will have to try this!


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