This post is sponsored by Mizkan’s Nakano Rice Vinegar. I was compensated and all opinions are my own.
These Mason Jar Tex Mex Quinoa Salads are perfect to take to work or on a lovely picnic. They are packed with veggies, protein, a fresh Mexican flavor!
I love my partnership with Nakano Rice Vinegar because it makes my creative juices flow. Summertime means salad and salad means salad dressing. I decided to whip out the old food processor and make my own Tangy Cilantro Lime Creamy Dressing instead of buying a bottle at the store. I was going to make one giant salad, but thought it would be fun to include a DIY idea instead.
Plus- by using mason jars, you can control your serving size! Perfect for those who are counting calories and/or macros!
So colorful! That’s been my goal all summer…to mix as many colors in my meals as possible.
Plus Mexican flavors really are the BEST.
About this dressing. It’s…
I wanted to make a note: Blake HATES cilantro. I mean he despises it. I don’t think he realized that this dressing was a cilantro base. By pureeing everything together, the flavors mix so well that it’s really not as overpowering as it looks!
Anywho, the reason I like making my own salad dressing is because you know exactly what yo are eating. Even savory dressings that are store bought have added sugar snuck into them. No thank you!
In this recipe I used Nakano Natural Rice Vinegar. It would also be delicious with the Original or Red Pepper variations. I love that the Natural version is 0 calories, no added sugar, no added fat, and no added carbs. #winning
Gotta love high-protein vegetarian recipes! You can thank the beans + quinoa for that. Oh and how could I forget…healthy fats galore from the dressing and avo.
PIN FOR LATER or SAVE TO YOUR PHONE so that you don’t forget the ingredients you need!
For the Dressing
- 1/2 cup Greek yogurt
- 2 tablespoons Nakano Natural Rice Vinegar
- ~1/2 cup cilantro
- Juice from 1 lime
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon minced garlic or 1 garlic clove
- 1/2 teaspoon cumin
For the salad
- 2 cups cooked quinoa
- 1 cup black beans
- 1 cup corn
- 4 big handfuls of spinach
- ~1 cup sliced tomatoes
- ~2 avocados, sliced
For the dressing
- Place all ingredients in a small food processor. Process until smooth.
For the salad
- Layer your mason jar with about 3 tablespoons of dressing from above, then a handful of spinach, 1/4 cup of tomatoes, 1/2 cup quinoa, 1/4 cup black beans, 1/4 cup corn, and 1/2 avocado, sliced!