Summer Quinoa Salad Jars with Lemon Dill Dressing
Fresh Summer Quinoa Salad layered in mason jars with vegetables, feta, and homemade lemon dill dressing.
Ingredients
- Lemon Dill Dressing
- ¾ cup olive oil
- ¼ cup water
- 2 tablespoons white vinegar
- 1 garlic clove
- ½ teaspoon salt
- Fresh lemon juice to taste
- Fresh dill to taste
- Fresh parsley optional
- Summer Salad Jars
- 2 cups quinoa cooked and cooled
- 2 pints grape tomatoes halved
- 2 large cucumbers diced
- 1 –2 small jars sun-dried tomatoes or roasted peppers drained and chopped
- 1 cup feta cheese crumbled
Instructions
- Add the olive oil, water, vinegar, garlic, salt, lemon juice, dill, and parsley to a blender. Blend until the dressing is smooth and creamy.
- Cook the quinoa according to the package instructions. Allow it to cool completely before assembling the jars.
- Divide a small amount of dressing among clean mason jars.
- Layer in the grape tomatoes, cooked quinoa, cucumbers, sun-dried tomatoes or roasted peppers, and feta cheese.
- Seal each jar tightly and refrigerate for up to 4 days.
- When ready to eat, pour the Summer Quinoa Salad Jars into a bowl and toss everything together so the dressing coats every ingredient evenly.
Notes
- Replace feta with goat cheese for a creamier texture.
- Add olives, avocado, spinach, or arugula for more Mediterranean flavor.
- Couscous, farro, or whole wheat pasta can replace quinoa.
- Serve with grilled fish or chicken for a complete meal.