30-Minute Layered Quinoa Salad
A vibrant make-ahead jar salad featuring crisp vegetables, protein-rich quinoa, and tangy pickled onions layered with balsamic tamari dressing. Perfect for meal prep or outdoor gatherings, this colorful salad combines fresh tomatoes, bell peppers, corn, and romaine with nutty hemp hearts. The quick-pickled onions add a sharp contrast that mellows over time, while the Asian-inspired dressing brings umami depth with tamari and maple syrup.
Ingredients
- ¼ cup pickled red onion, see recipe
- ½ red pepper red pepper, finely diced
- 1 cup tomatoes, diced
- ¼ cup corn
- ⅓ cup quinoa
- romaine lettuce
- 1 tablespoon hemp heartssunflower seedssame amountnut-free
toasted for extra crunch
- 2 teaspoons parsley, finely chopped(optional)
- balsamic dressing, see recipe
- 1 red onion, for pickling
- 1 ½ cups white vinegar
- 1 tablespoon stevia, or 2 tablespoons sugar
- 1 tablespoon salt
- ¼ cup oil
- ¼ cup Tuscanini Balsamic Vinegar
- 2 tablespoons tamari sauce
- 2 tablespoons Gefen Maple Syrup
- ¼ teaspoon dried ginger
Instructions
- 1
Peel and slice red onion into thin slices and place into a container with resealable lid
- 2
Stir together vinegar, stevia or sugar, and salt in a small saucepan
- 3
Bring mixture to a boil, then remove from heat
- 4
Pour mixture over onions in jar until full and place the lid on
- 5
Let cool to room temperature, then seal and refrigerate
- 6
Layer two to three tablespoons of the dressing in the bottom of the jar
- 7
Continue layering pickled red onion, diced red pepper, diced tomatoes, corn, and quinoa
- 8
Fill rest of the jar with tightly packed romaine lettuce
- 9
Top with hemp hearts and parsley
Tips
Layer ingredients from heaviest to lightest to prevent soggy lettuce - dressing on bottom, sturdy vegetables in middle, greens on top.
Make pickled onions up to a week ahead for deeper flavor and better meal prep convenience.
Shake jar vigorously before eating to distribute dressing evenly throughout all layers.
Good to Know
Refrigerate assembled jars up to 4 days. Keep dressing separate if storing longer.
Make pickled onions up to 1 week ahead. Assemble jars 1-2 days before serving.
Shake jar well before eating. Pour into bowl or eat directly from jar.
Common Mistakes
Use wide-mouth jars to avoid messy layering and difficult eating access.
Cook quinoa completely and cool before adding to prevent wilting other ingredients.
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without quinoa?
Yes, substitute cooked brown rice, farro, or chickpeas for similar protein and texture. Adjust quantities to your preference.
How long do the pickled onions keep?
Properly stored pickled onions last 2-3 weeks refrigerated in their pickling liquid. Use clean utensils when removing portions.
What if I don't have mason jars?
Use any airtight container, layering dressing on bottom. The key is keeping wet ingredients away from greens until ready to eat.