Curry Quinoa Salad in a Jar

17 25 342
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Curry Quinoa Salad in a Jar
Health Rating


1/2 cup Quinoa, uncooked (quinoa pilaf)
1/2 tbsp Olive oil (quinoa pilaf)
1/2 medium White onion (quinoa pilaf)
1 1/2 clove(s) Garlic (minced, quinoa pilaf)
1 cup Water (quinoa pilaf)
1/4 tsp Kosher salt (quinoa pilaf)
1/4 tsp Black pepper (quinoa pilaf)
4 tsp Olive oil (dressing)
4 tsp White wine vinegar (dressing)
1/2 tsp Kosher salt (dressing)
3 tsp Curry powder (dressing)
2 tsp Chia seeds (optional, dressing)
4 tbsp Golden raisin, seedless (salad ingredients)
1 cup chopped Red bell pepper (salad ingredients)
1 cup Chickpeas, canned, drained (rinsed, salad ingredients)
4 tbsp Pine nuts, dried (toasted, salad ingredients)
4 cup Arugula (salad ingredients)


1. MAKE QUINOA PILAF: In a strainer, rinse the quinoa under running water for 60 seconds, until water runs clear; drain. In 2 quart pan on stove top, heat olive oil over medium-high heat; add onions and cook until soft. Add garlic and stir for 1 minute. Add water, quinoa, salt and pepper. Bring to a boil, lower heat, cover and simmer for 15 minutes. Remove lid, remove from heat, and fluff with a fork. Set aside to cool completely.

2. COMBINE dressing ingredients in a bowl, stirring them with a fork. Distribute the dressing among 4 jars. Next add 1/2 cup cooked & cooled quinoa pilaf; use a fork to toss with dressing  until well combined. Level out quinoa for an even bottom layer.

3. LAYER the salad ingredients with raisins on top of the quinoa, followed by peppers, chickpeas, pine nuts and arugula.

4. PUT A LID on the jar and refrigerate. Salad should stay fresh for approx. 4-5 days, depending on the freshness and type of ingredients used. Jars that include greens may have a shorter shelf life.



is a complete protein and is high in fiber


are a great source of plant-based protein and high in fiber

Fiber - promotes healthy digestion!

Nutrition Facts

Per Portion

Calories 342
Calories from fat 132
Calories from saturated fat 17.8
Total Fat 14.7 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 7.1 g
Cholesterol 0
Sodium 589 mg
Potassium 510 mg
Total Carbohydrate 43 g
Dietary Fiber 8.7 g
Sugars 10.5 g
Protein 10.0 g

Dietary servings

Per Portion

Fruit 0.2
Grain 1.1
Meat Alternative 0.6
Vegetables 2.1

Energy sources

Recipe from: