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
Scale
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
