Ingredients:

  • 1 cup (200g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth (or water)
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) lemon juice, freshly squeezed
  • 2 tablespoons (30ml) red wine vinegar
  • 1 tablespoon (15ml) chopped fresh oregano (or 1 teaspoon dried)
  • 1 tablespoon (15ml) chopped fresh parsley
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) cucumber, diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (80g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) crumbled feta cheese
  • Optional: 1/4 cup (40g) roasted red peppers, diced
  • Optional: 1/4 cup (35g) chickpeas, drained and rinsed

Instructions:

  1. Rinse the quinoa. Combine quinoa, vegetable broth (or water), and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and let cool completely.
  2. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, parsley, garlic, Dijon mustard, salt, and pepper until well combined.
  3. Divide the dressing evenly among the bottom of the four jars. Layer the remaining ingredients in the following order, in each jar: quinoa, cucumbers, red onion, roasted red peppers (if using), chickpeas (if using), cherry tomatoes, olives, and feta cheese.
  4. Seal the jars tightly and refrigerate for up to 5 days.
  5. Shake the jar well to distribute the dressing. Pour the salad into a bowl or eat directly from the jar.