You can no longer have the excuse that you can’t eat healthy meals because you have no time to prepare them. For decades, people have used thermal bags specially designed to keep food cold and fresh, but now the new trend is salad in a glass jar.
Salads are an important part of any meal because they are full of so many of the nutrients and vitamins we need to help keep our bodies strong and healthy. But what is the advantage of putting salads in glass jars? Keeping your salad in a glass jar will provide you with a handy container you can take anywhere. Best of all, keeping your salad stored in a glass jar will help keep it fresh for up to a week in the refrigerator.
What does this mean? It means you can make all of your salads over the weekend and store them in advance for a quick, easy, and healthy to-go meal.
Moreover, glass doesn’t contain a substance called Bisphenol-A, which is found in plastic packages and can be highly harmful to your health. The glass can be reused as many times as you want. So, you also help the environment by avoiding the accumulation of non-biodegradable waste.
Here’s a healthy recipe for your salad so you can see how easily it will be to make your meals from now on:
Veggies + Protein + Quinoa Mason Jar Salad For the Week
For the quinoa:
- 1 cup uncooked quinoa
- 2 cups vegetable broth
For the sautéed tofu:
- 1 teaspoon olive oil
- 1 container super extra firm cubed tofu (7 ounces)
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
For the salad:
- 10 tablespoons dressing (I used Annie's Gingerly Vinaigrette)
- 2 1/2 cups black beans
- 1 red pepper, diced
- 2 cups shredded carrots
- 1 yellow pepper
- 5 stalks celery, sliced
- 1 cucumber, diced
- 1 1/4 cups red grapes, halved
- 5 cups mixed greens
- 5 tablespoons salted sunflower seeds