Greek Quinoa Meal Prep Jars


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


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!