layered jar salad wheatberries quinoa edamame

Layered Jar Salad




  • 1 cup uncooked wheatberries (makes 2 & 1/4 cup cooked)
  • 1 cup uncooked quinoa (makes 2.5 cups cooked)
  • 1 cup edamame
  • 1 cup diced red pepper (1 large)
  • 1 cups diced orange or yellow pepper (1 large)


  • 2/3 cup 100% pure orange juice
  • 1/3 cup 100% pure apple juice
  • 1 tbsp apple cider vinegar
  • 2 tsp fresh minced ginger
  • 1 tbsp lime juice
  • ¼ tsp kosher salt (to taste)


  1. In a small pot, bring quinoa and 1.5 cups of water to a boil. Reduce heat, cover and simmer until fluffy, about 15-20 minutes.
  2. In small pot, bring wheatberries and 2 cups water to a boil. Reduce heat to low, cover, and simmer, until tender, about 20-25 minutes.
  3. Chop the peppers. In a bowl or jar, whisk together the dressing ingredients and set aside.
  4. When the grains have cooked, grab 3 x 500-ml mason jars and layer: 1/2 cup wheatberries, 1/4 cup red pepper, 1/4 cup orange pepper, 1/2 cup quinoa and 1/4 cup edamame per jar.
  5. Makes enough for (3-4) mason jars. Or just mix the salad together into a big bowl along with the dressing. Keeps in the fridge for 5-6 days.
  6. You can pour on the dressing (1/4 cup per jar) in advance or just before serving. It won’t get soggy.

Click here to download the print friendly pdf 


Calories (kcal) 310Vitamin A (μg) 775
Fat (g) 6Folate (μg)
Protein (g) 14Calcium (mg) 55
Carbohydrate (g) 41Iron (mg)  11
Sugar (g) 12Sodium (mg) 205
Fibre (g) 9Potassium (mg)