Quinoa Cobb Salad in a Jar

by Rachael Ray Show Staff 9:00 AM, August 29, 2016

Aired August 29, 2016

Serves 1

3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
1/2 cup cooked quinoa
1 cooked small chicken breast, chopped
4 slices bacon, cooked and chopped
1 avocado, sliced
1/4 cup crumbled blue cheese
1/2 tomato, diced
Romaine lettuce, for filling the lunch container


At the bottom of your lunch container, make the vinaigrette by whisking together the olive oil, Dijon, balsamic and some salt and pepper to combine. Then add (in this order): the quinoa, chicken, bacon, avocado, blue cheese, tomatoes and enough lettuce to fill the container. Seal your lunch container and when ready to eat, shake to combine.