SUMMER MENU-A-DAY FOR JULY ~ Mason Jar Salads

 

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

 

#8 - Mason Jar Salads

 

Is it hot where you live? I am in Boston and it is sizzling!! Today's menu plan is perfect for a hot day - all on one salads that can be assembled in the morning when it's still cool. The two recipes listed below both use quinoa - so make it once and use it for two different salads. Make enough for one meal today - and another tomorrow!

 

 

 

Mediterranean Quinoa Mason Jar Salad

½ cup water

¼ cup quinoa

1 tablespoon Wildtree Natural Grapeseed Oil

1 tablespoon sherry vinegar

2 teaspoon Wildtree Opa! Greek Seasoning

½ cup roasted red peppers, diced

½ cup artichoke hearts, diced

¼ cup kalamata olives, diced

¼ cup chicken peas, drained and rinsed

1 cup romaine, chopped

 

Combine the water and quinoa in a saucepan. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.  Remove from heat. Once the quinoa has cooled mix in the Grapeseed Oil, sherry vinegar, and Opa Seasoning. Add this to the bottom of a 1 quart mason jar. Layer the roasted red pepper, artichoke hearts, olives, chick peas, and romaine. Seal the jar and refrigerate until you are ready to eat. Shake to mix up the ingredients.

 

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Fiesta Quinoa Mason Jar Salad

½ cup water

¼ cup quinoa

1 teaspoon Wildtree Taco Seasoning

Pinch of salt

½ cup canned diced tomatoes (with liquid)

2 tablespoons Wildtree Fiesta Salsa Mix

½ cup corn

¼ cup black beans

½ cup orange bell pepper

¼ cup shredded cheese

1 cup romaine, chopped

 

Combine the water and quinoa in a saucepan. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.  Remove from heat. Once the quinoa has cooled mix in the Taco Seasoning, salt, diced tomatoes, and Fiesta Salsa Mix. Add this mixture to the bottom of 1 quart mason jar. Layer with bell pepper, corn, black beans, and romaine. Seal the jar and refrigerate until you are ready to eat. Shake to mix up the ingredients.

To order your Wildtree groceries please go to

www.jenwarr.mywildtree.com.