Quinoa and Roasted Broccoli Mason Jar Salad


    For the jars:
  • 1 pound broccoli, cut into florets
  • 1 tablespoon olive oil
  • salt & pepper
  • 1 cup uncooked quinoa, rinsed and drained
  • 1 cup grapes, halved
  • 1 avocado, chopped
  • 4 ounces goat cheese, crumbled
  • ½ cup sliced almonds
  • For the dressing:
  • ½ cup extra virgin olive oil
  • 2 tablespoons dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • ½ teaspoon kosher salt
  • black pepper, to taste


  1. Preheat oven to 425 degrees F. Place broccoli florets in a baking dish and toss with 1 tablespoon olive oil; sprinkle with salt and pepper. Roast broccoli for 20-25 minutes, until crisp-tender.
  2. Meanwhile, place the quinoa and 2 cups water in a small saucepan. Bring to a boil, lower heat to a low simmer, cover, and cook for about 15 minutes, until water is absorbed.
  3. While the broccoli and quinoa are cooking, make the salad dressing. Place all dressing ingredients in a bowl and whisk together.
  4. To assemble the jars, to each bowl add ¼ of the quinoa, ¼ of the broccoli, and ¼ of the grapes. Crumble on the goat cheese and sliced almonds. Drizzle with the dressing and serve.
  5. Take the avocado with you!
  6. For more help with this recipe, click here.