I love an easy meal prep lunch recipe on a busy week. Especially when it’s a mason jar salad! These simple to throw together, but super flavorful meal prep jars have become a staple for our weekly meal prep, at least a couple times a month. The simple cucumber dill salad, tangy feta and salty-briny olives really makes the jars- no dressing needed (which means the ingredients also stay more fresh, instead of soggy!). Don’t love chickpeas? Substitute for chicken or white beans instead.
Cucumber Dill Salad:
1/2 medium english cucumber, sliced lengthwise and then width-wise (quarters), sliced thin1-2 tbsp lemon juice or apple cider vinegar1 tbsp fresh chopped dill
pinch sea salt
- Toss all ingredients together, let marinate for at least 30 minutes.
For two jars, divide and layer:
1 cup cooked quinoa
1 cup halved grape tomatoes (quarter if extra large)
1 batch cucumber dill salad
2/3 cup chickpeas
1/4 cup olives
1/3 cup feta cheese to top
- Layer, pressing down as you go, and top with a lid. Keeps in fridge for 3-4 days. Double as you’d like to keep more on hand!
Greek Quinoa Meal Prep Jars
Ingredients
Cucumber Dill Salad:
1/2 medium english cucumber, sliced lengthwise and then width-wise (quarters), sliced thin
1-2 tbsp lemon juice or apple cider vinegar
1 tbsp fresh chopped dill
pinch sea salt
For Jars:
1 cup cooked quinoa
1 cup halved grape tomatoes (quarter if extra large)
1 batch cucumber dill salad
2/3 cup cooked or canned chickpeas (I like roasting them using this recipe, but plain is fine too!)
1/4 cup kalamata olives
1/3 cup crumbled feta cheese to top
Instructions
1. For Cucumber Salad: Toss all ingredients together, let marinate for at least 30 minutes.
2. To assemble: Layer, pressing down as you go, and top with a lid. Keeps in fridge for 3-4 days. Double as you’d like to keep more on hand!
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