Serving Size
1 jar
Servings
2
Prep Time
35 min
Cook Time
5 min
Nutrition Information
| Calories | 379 |
| Fat | 17 g |
| Saturated fat | 2 g |
| Polyunsaturated fat | 0.7 g |
| Monounsaturated fat | 5.3 g |
| Protein | 12 g |
| Carbs | 50 g |
| Fiber | 10 g |
| Sodium | 145 mg |
| Cholesterol | 3 mg |
Health Benefit
Ingredients
1 tablespoon
1/2 tablespoon
1 cup
1 cup
1/2
1/4 cup
1 tablespoon
Directions
- Whisk together olive oil and lime juice and divide between two jars or plastic containers. Divide the quinoa between the two containers over the dressing and smooth to make a layer. Divide the black beans among the two containers and layer, followed by the romaine.
- In a separate bowl, toss together the tomato, shallot, and cilantro. Add the quick salsa over the romaine. Split and layer the avocado over the salsa. Add half a tablespoon of sour cream to the top of each salad. Cover and refrigerate until ready to eat.
- Handy Hint: Keep salad greens from getting soggy with smart layering. Put sturdy ingredients like grains and beans on top of dressing to create a leak barrier. The salsa under the sour cream further protects the lettuce. When you open it up and mix, the flavors will still be fresh!
Nina Lincoff
