Meatless Monday Protein on the Go

This vegetarian lunch is perfect for on the go! It’s easy to transport and all you need to do is give it a shake when you are ready to eat. The quinoa and egg add tons of protein, while the avocado and arugula give this salad a ton of flavor! You can also easily meal prep this, so you can have a meatless lunch all week!

A protein-packed meatless salad in a jar made with quinoa, lentils, grape tomatoes, arugula, avocado and hard boiled eggs are perfect to pack for work, the beach, picnics, or anywhere you need a portable lunch on-the-go!

INGREDIENTS

1/2 large lemon

4 teaspoons olive oil

1/4 tsp kosher salt

black pepper

3 oz avocado, 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

 

 

INSTRUCTIONS:

Whisk the lemon juice, olive oil, salt and pepper in a small bowl and divide in 2 pint sized mason jars. In this order, layer the avocado, lentils, quinoa, tomatoes, arugula and egg dividing equally. Close jar and refrigerate for up to 2 days. To eat, shake well and pour onto a plate and eat!