August Recipes

Powerhouse Jar Salad

Vegetarian Badge
Jar of Powerhouse Salad
Hands On:
20 minutes
Total Time:
35 minutes
Serves:
4

Ingredients

    Lemon Vinaigrette

    • ¼ cup fresh lemon juice
    • 1 tsp Hy-Vee honey
    • ½ tsp Hy-Vee Dijon mustard
    • 1 clove(s) garlic, minced
    • ½ tsp Hy-Vee salt
    • ¼ tsp Hy-Vee ground black pepper
    • ⅓ cup Gustare Vita olive oil

    Powerhouse Jar Salad

    • 1 cup Hy-Vee tri-color quinoa, dry
    • 2 cups water
    • 1 tsp Hy-Vee ground cumin
    • ½ tsp Hy-Vee salt
    • ½ tsp Hy-Vee garlic powder
    • ½ tsp Hy-Vee chili powder
    • 1 (10-oz.) pkg. Hy-Vee fresh super sweet corn
    • 1 (15-oz.) can Hy-Vee no salt added black beans, rinsed and drained
    • 1 Hy-Vee Home Grown green bell pepper, seeded and chopped
    • 1 ⅓ Hy-Vee Homegrown cherry tomatoes, halved
    • 1 (5-oz.) container Full Circle Market organic 50/50 salad blend
    • ¼ cup fresh cilantro, chopped
    • 2 green onions, sliced
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    Preparation

    1
    Make Lemon Vinaigrette: Whisk together lemon juice, honey, Dijon mustard, garlic, ½ teaspoon salt, and pepper in a small bowl. Slowly whisk in olive oil until smooth and slightly thickened. Cover and set aside.
    2
    Rinse quinoa under cold water until water runs clear; set aside. Bring water, cumin, ½ teaspoon salt, garlic powder, and chili powder to a boil in medium saucepan. Stir in rinsed quinoa. Cover and cook over low heat for 12 to 15 minutes or until tender. Remove from heat. Let stand, covered, for 5 minutes; uncover and cool.
    3
    Steam corn in microwave according to package directions; cool. Pour Lemon Vinaigrette into 4 (1-quart each) canning jars. Layer with black beans, quinoa mixture, green bell pepper, corn, cherry tomatoes, and salad blend to jars; slightly press down to compact layers.
    4
    Top with cilantro and green onions. Place lids on jars. Refrigerate in jars for up to 3 days.

    Nutrition Facts

    Serving Size: 3½ cups
    Serves: 4
    Amount Per Serving
    Calories:530
    % Daily Value*
    Total Fat: 22g 28%
    Saturated Fat: 2.5g
    Trans Fat: 0g
    Cholesterol: 0mg 0%
    Sodium: 620mg 27%
    Total Carbohydrate: 67g 24%
    Dietary Fiber: 24g 86%
    Sugars: 13g 26%
    Protein: 16g 32%

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