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Meal Prep Recipe: Greek Quinoa Meal Prep Jars

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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

  1. 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

  1. 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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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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