Greek Quinoa Salad Jars (Meal Prep)
Learn how to make Greek Quinoa Salad Jars for your weekly meal prep! These have the dressing on the bottom and all the fresher ingredients at the top so that they last in the fridge all week long!
Servings: 4 -7 jars
Ingredients
Salad:
- 1 15-ounce can EACH: chickpeas AND artichoke hearts (drained)
- 1 12-ounce jar roasted red bell peppers, chopped
- 2 cups cooked quinoa farro, pearl couscous, or pasta
- 1 hothouse cucumber diced
- ½ cup EACH: sliced kalamata olives AND chopped red onions
- ¼ cup sun-dried tomatoes packed in oil drained
- 1 cup crumbled feta cheese
- ½ cup chopped basil leaves
- 6 cups spinach arugula or mixed greens
Dressing:
- ½ cup olive oil
- 2 tablespoons EACH: lemon juice honey AND dijon mustard
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt + ½ teaspoon black pepper
Instructions
- DRESSING: In a mason jar combine all the ingredients for the dressing, cover and shake well.
- BUILD THE JARS: Place a good bit of dressing in the jar, followed by the artichoke hearts, roasted red bell peppers, chickpeas, cucumbers, quinoa, kalamata olives, sun-dried tomatoes, feta cheese, chopped red onions, basil leaves, and salad greens. Pack the layers in as you go so you can really fill them! If your jars are too full with ingredients, you can carry the greens separately in a zip top baggy as well!
- SERVE: When you’re ready to serve, give the (covered) jar a good shake and empty the contents of the jar out into a bowl or a large plate. Stir using a fork and enjoy lunch!
Notes
- You can easily add cooked diced chicken as one of the layers here. I would place it somewhere between the chickpeas and the quinoa! You can also add hard boiled eggs towards the top (like under the basil) or just carry them in a separate baggy and add before eating.
- The number of servings you get from this really depends on how much you fill the jars and whether you add protein or not. I added the baby spinach to my jars but to make sure the meal was filling enough for him, I popped his baby spinach into a separate zip-top bag when I was packing his lunch.
