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).
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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!

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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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Entry filed under: Recipes. Tags: , , , , , , .

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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.

    Reply
  • 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.

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

    What a wonderful idea!! Looks great!

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

    Hi there I have nominated you for the “One lovely blog award”
    http://corporateskirts.wordpress.com/2012/06/16/one-lovely-blog-award-2/

    Reply
  • 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!

    Reply

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