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Protein Egg & Quinoa Salad Jars

Prep Time:

5 min

Cook Time:

10 min

Serves:

2

Ingredients

  • 1/2 large lemon

  • 4 teaspoons extra virgin olive oil

  • 1/4 teaspoon kosher salt

  • black pepper

  • 3 ounces avocado, from 1/2 med haas

  • 1/2 cup cooked lentils, I bought them at Trader Joes

  • 1/2 cup cooked quinoa

  • 1/2 cup halved grape tomatoes

  • 2 cups baby arugula

  • 2 large eggs, hard boiled

Preparation

  1. Whisk the lemon juice, olive oil, salt, and pepper in a small bowl and divide in 2 pint sized mason jars.

  2. In this order, layer the avocado, lentils, quinoa, tomatoes, arugula, and egg dividing equally.

  3. Close jar and refrigerate for up to 2 days. To eat, shake well and pour onto a plate and eat!

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