May Recipe – Buffalo Quinoa Mason Jar

Buffalo Quinoa Mason Jar – gluten free – vegan

3 cups cooked quinoa (see recipe)
1 ½ cups cooked tempeh (see recipe) or baked tofu
1 cup lima beans, thawed to room temperature (or kidney, garbanzo, etc)
1 cup raw or slightly steamed broccoli florets
1 cup carrots, shredded or diced
1 cup celery or shredded cabbage
1 cup vegan mozzarella, jack or cheddar style
4 green onions, sliced, save ¼ for garnish

1 cup veggie broth
1/2 cup Buffalo Wing, Cholula, Sriracha or your favorite hot sauce
4 tsp. white or black chia seed (optional to thicken)

Gather and/or prepare first 8 ingredients. In a large bowl, combine these ingredients. In a medium bowl, whisk the dressing ingredients together. (Chia will help thicken the dressing after 2 hours or more.) Pour dressing over quinoa mixture, mix well, taste and adjust seasoning and store in your mason jars for weekly lunches, adding a sprinkle of green onion on top for garnish.

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