Ingredients:

  • 3 tablespoons extra virgin olive oil (45 ml)
  • 2 tablespoons red wine vinegar (30 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup cooked quinoa, cooled (approximately 200g)
  • 1 cup chickpeas, rinsed and drained (approximately 170g)
  • 1 cup cherry tomatoes, halved (approximately 150g)
  • 1 cup cucumber, diced (approximately 130g)
  • ½ cup red onion, thinly sliced (approximately 75g)
  • ½ cup Kalamata olives, pitted and halved (approximately 60g)
  • 4 ounces feta cheese, crumbled (approximately 115g)
  • 4 cups mixed greens (such as romaine, spinach, or arugula) (approximately 200g)

Instructions:

  1. Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper until well combined.
  2. Layer the Dressing: Evenly distribute the dressing among the bottom of each mason jar. This prevents the other ingredients from getting soggy.
  3. Layer the Grains and Legumes: Layer the cooked quinoa and chickpeas on top of the dressing. These heartier ingredients can withstand the dressing without becoming soggy.
  4. Layer the Vegetables: Layer the cherry tomatoes, cucumber, red onion, and Kalamata olives.
  5. Layer the Cheese: Add the crumbled feta cheese.
  6. Layer the Greens: Pack the mixed greens firmly on top of the other ingredients. This keeps the greens fresh and crisp until ready to eat.
  7. Seal and Store: Seal the jars tightly with lids. Refrigerate for up to 5 days.
  8. Serve: When ready to eat, shake the jar vigorously to distribute the dressing. Pour the salad into a bowl or eat directly from the jar.