Summer Quinoa Salad Jars with Lemon Dill Dressing Recipe
Let me introduce you to a true summertime hero: Summer Quinoa Salad Jars with Lemon Dill Dressing. This colorful salad-in-a-jar is the perfect balance of crisp, fresh veggies, hearty quinoa, tangy feta, and a zippy homemade lemon dill dressing that ties everything together. It’s the kind of meal you whip up once and enjoy all week, whether you’re heading out for a picnic, prepping lunches, or simply craving something healthy that actually tastes amazing. Trust me, this will redefine your idea of easy, portable salads!
Ingredients You’ll Need
Every single ingredient in this recipe brings something special to the table — from vibrant colors and tantalizing crunch to fresh herby pops and that irresistible creamy finish. Gather these essentials and you’ll see just how simple, yet utterly satisfying, Summer Quinoa Salad Jars with Lemon Dill Dressing can be.
- Quinoa: The gluten-free grain superstar, quinoa gives the salad extra protein and a fluffy, nutty bite.
- Water: Cooking quinoa perfectly requires just the right amount of water for tender, separate grains.
- Cherry Tomatoes: These jewel-like tomatoes provide juicy bursts of sweetness and color.
- Cucumber: Crisp, refreshing cucumber adds crunch and a cooling essence.
- Shredded Carrots: For a subtle sweetness and bright orange appeal.
- Red Bell Pepper: Diced red bell pepper brings sweet, peppery flavor and gorgeous color.
- Red Onion: Thinly sliced for a sharp kick and beautiful pop of purple.
- Feta Cheese: Salty, tangy crumbles of feta add a creamy finish and bold Mediterranean flavor.
- Fresh Dill: An essential herb here for its unique aromatic brightness.
- Fresh Parsley: Chopped parsley brings herby freshness and a splash of green.
- Olive Oil: The base of our luscious lemon dill dressing.
- Fresh Lemon Juice: Zesty and bright, lemon juice lifts all the flavors.
- Red Wine Vinegar: For a tangy note in the dressing that balances the richness.
- Dijon Mustard: Adds creaminess and gentle heat to the dressing.
- Garlic: One minced clove packs a punch of bold flavor.
- Salt: To enhance every flavor in the jar.
- Black Pepper: A little pinch brings gentle warmth.
- Mason Jars: Sturdy, eco-friendly mason jars are the ultimate vessel for layering, storing, and shaking up your salads on the fly.
How to Make Summer Quinoa Salad Jars with Lemon Dill Dressing
Step 1: Cook the Quinoa
Start by rinsing your quinoa to remove any bitterness. In a medium saucepan, combine the quinoa and water, and bring them to a lively boil. Lower the heat, cover, and let it simmer gently for about 15 minutes until the liquid’s absorbed and the quinoa is fluffy. Remove from the heat, fluff things up with a fork, and let it cool completely. Cold quinoa is the secret to perfect, non-soggy salad jars!
Step 2: Make the Lemon Dill Dressing
While the quinoa cools, grab a small bowl or jar and whisk together olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Whisk until it’s silky and smooth, then stir in your dill and parsley. This punchy dressing is the heart and soul of Summer Quinoa Salad Jars with Lemon Dill Dressing —herby, citrusy, and utterly crave-worthy.
Step 3: Layer the Salad in Jars
Now for the fun, super visually pleasing part! Divide the dressing evenly between four mason jars, then layer in the cooled quinoa, carrots, cherry tomatoes, cucumber, red bell pepper, red onion, and finally, the crumbled feta right at the top. This strategic layering keeps delicate greens and the feta away from the dressing, preserving their freshness.
Step 4: Seal and Chill
Pop those lids on, seal the jars, and chill them in the fridge. The flavors mingle deliciously as they sit, and the jars keep everything wonderfully crisp for grab-and-go convenience—making Summer Quinoa Salad Jars with Lemon Dill Dressing perfect for meal prep!
Step 5: Shake & Enjoy
When you’re ready to dig in, just shake up the jar (with the lid tightly closed, of course!), so that every bite gets a glossy coating of lemon dill dressing. Eat straight from the jar or pour into a bowl for an instant, happy meal.
How to Serve Summer Quinoa Salad Jars with Lemon Dill Dressing
Garnishes
Garnishes add a final flourish to your salad jar experience! Try a sprinkle of extra fresh dill or parsley, a squeeze more lemon, or some toasted seeds or nuts for crunch. Even a dusting of sumac or za’atar gives a little Mediterranean twist—let your taste buds have fun!
Side Dishes
This salad is lovely on its own but also plays well with others. Pair with grilled chicken, lemony hummus, or warm flatbreads to round out your meal. A bowl of chilled gazpacho or a side of olives is also a great way to keep that picnic spirit alive.
Creative Ways to Present
If you want to impress at a gathering, arrange the open jars on a tray surrounded by extra lemon wedges and herb sprigs for a bright presentation. Or, for picnic flair, tuck the jars into a cooler alongside colorful napkins and wooden forks. Even serving in clear glasses at a dinner party makes for show-stopping, individual appetizers!
Make Ahead and Storage
Storing Leftovers
One of the biggest perks of Summer Quinoa Salad Jars with Lemon Dill Dressing is the make-ahead factor. The jars stay fresh in the fridge for up to four days with zero sogginess, so you can meal prep in total confidence. Just keep the jars upright and unopened until ready to enjoy.
Freezing
These salad jars are best enjoyed fresh and don’t freeze well, as the vegetables and feta can turn watery or mushy after thawing. If you want to get ahead, you can freeze cooked quinoa portions separately and defrost when ready to assemble.
Reheating
There’s no reheating required! Summer Quinoa Salad Jars with Lemon Dill Dressing are made to be enjoyed cold or at room temperature. If you prefer the salad a little warmer, let it sit out of the fridge for 15 minutes before eating.
FAQs
Can I swap out any of the vegetables?
Absolutely! These jars are endlessly customizable. Try adding snap peas, radishes, or spinach for variety, or switch out the bell pepper for roasted zucchini if you like. Let the seasonal produce guide you.
Is Summer Quinoa Salad Jars with Lemon Dill Dressing gluten-free?
Yes, this recipe is naturally gluten-free thanks to protein-rich quinoa and all those fresh veggies. Just double-check your feta cheese and mustard if you’re cooking for someone with sensitivities.
What protein can I add to make it more filling?
Chickpeas, grilled chicken, or even flaked salmon are fantastic additions. Layer them above the quinoa and below the veggies to keep everything fresh and satisfying.
How do I prevent the salad from getting soggy?
The secret is in the layering! Dressing always goes at the bottom, followed by grains and heartier veggies, with delicate greens and cheese on top. This way, everything stays crisp until you’re ready to shake and eat.
Can I double the recipe for a crowd?
Definitely! Just scale up the ingredients and portion into as many jars as needed. Summer Quinoa Salad Jars with Lemon Dill Dressing are crowd-pleasers at potlucks and picnics alike.
Final Thoughts
Give Summer Quinoa Salad Jars with Lemon Dill Dressing a spot in your summer (and honestly, year-round!) rotation. They’re fresh, easy, and a total joy to make and eat—plus, you’ll love the convenience and flavor that comes with every bite. Grab your jars and get shaking!
Print
Summer Quinoa Salad Jars with Lemon Dill Dressing Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Summer Quinoa Salad Jars with Lemon Dill Dressing are a refreshing and nutritious meal prep option perfect for picnics or a quick, healthy lunch. Layers of fluffy quinoa, colorful veggies, tangy feta, and a zesty dressing make for a satisfying and flavorful meal in a jar.
Ingredients
Quinoa:
- 1 cup uncooked quinoa, rinsed
- 2 cups water
Lemon Dill Dressing:
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
Salad:
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/2 cup diced red bell pepper
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled feta cheese
Additional:
- 4 mason jars for serving
Instructions
- Cook Quinoa: In a medium saucepan, bring quinoa and water to a boil. Simmer for 15 minutes until tender. Fluff with a fork and let cool.
- Prepare Dressing: Whisk olive oil, lemon juice, vinegar, mustard, garlic, salt, pepper, dill, and parsley in a bowl.
- Assembly: Divide dressing among jars. Layer with quinoa, carrots, tomatoes, cucumber, bell pepper, onion, and feta.
- Serve: Seal jars and refrigerate. Shake before eating.
Notes
- Jars can be refrigerated for up to 4 days.
- For added protein, consider adding chickpeas or grilled chicken.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook (assembly), Stovetop (quinoa)
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg
