Tex Mex Layered Qi’a Salad in a Jar

Packing your own food shouldn’t mean cold, tired leftovers. Spice up your lunch with this Tex Mex inspired salad. Layer fresh ingredients with a Qi’a nutrient boost, zesty lime, and fun veggies for an inspired noon meal that’ll keep you energized (and sustainable) all afternoon

  • 4 servings
  • 10 mins prep, 10 mins cook 20 mins total


Salad in a Jar:

Lime Vinaigrette:

  • ¼ cup lime juice
  • ¼ cup olive oil
  • 1 tbsp honey
  • 2 tsp Dijon mustard
  • 1 clove garlic, minced
  • ½ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp pepper



  1. Layer evenly in 4 (2-cup) jars, the 1 tbsp green onions, 1/4 cup black beans, 1/4 cup corn, 2 tbsp Qi’a, 1/2 tbsp cilantro and 1/4 cup tomatoes.
  2. Whisk Lime Vinaigrette and divide evenly among mason jars.
  3. Top with romaine.
  4. Seal jars.
  5. Shake before serving.
  6. Serve with Crunchy Tortilla Crisps.

Lime Vinaigrette

  1. Whisk lime juice with olive oil, honey, mustard, garlic, cumin salt and pepper.

Crunchy Tortilla Crisps

  1. Preheat oven to 400°F.
  2. Toss tortilla crisps with oil.
  3. Arrange on a single layer on a large baking sheet.
  4. Bake, flipping half way for 8 to 10 minutes, or until golden brown and crispy.
  5. Serve with salad.