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Greek Quinoa Salad Jars are more than just a meal; they are a delightful fusion of flavors and textures that encapsulate the vibrant essence of Mediterranean cuisine. This dish is not only visually appealing with its colorful layers of fresh ingredients, but it is also a powerhouse of nutrition, making it an ideal choice for meal prep or a light lunch. As modern cooking trends emphasize health and convenience, this recipe stands out for its simplicity and adaptability.

Greek Quinoa Salad Jars

Discover the vibrant flavors of Mediterranean cuisine with Greek Quinoa Salad Jars! These colorful, layered jars are not only visually appealing but also packed with nutrition, making them perfect for meal prep or a light lunch. Featuring quinoa, fresh vegetables, Kalamata olives, and feta cheese, each jar is customizable to fit your taste and dietary needs. Follow our easy guide to create a nutritious, delicious meal that’s as convenient as it is satisfying. Bring a taste of Greece to your table!
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Ingredients
  

1 cup quinoa, rinsed under cold water

2 cups vegetable broth or water

1 cup cucumbers, diced into small cubes

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15-20 minutes, or until the quinoa is tender and all the liquid has been absorbed. Remove from heat and let it cool completely in the saucepan.

    Prepare the Vegetables: While the quinoa cools, wash and dice the cucumbers, halve the cherry tomatoes, finely chop the red onion, and slice the Kalamata olives into rings. Set these prepared ingredients aside in separate bowls for easy assembly.

      Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper until the mixture is well combined and emulsified. Taste and adjust the seasoning if necessary.

        Layer the Jars: Once the quinoa has completely cooled, it's time to assemble the jars. Start with a generous scoop of quinoa at the bottom of each jar. Follow with a layer of diced cucumbers, then add a layer of cherry tomatoes, finely chopped red onion, sliced Kalamata olives, crumbled feta, chopped parsley, and mint.

          Repeat the Layers: Continue layering the remaining ingredients in the same order until all components have been added. Finish with a layer of feta cheese on top for a beautiful and colorful presentation.

            Drizzle with Dressing: Drizzle the prepared dressing evenly over each jar, allowing it to seep through the layers. Alternatively, if you prefer to keep the dressing separate until serving, store it in small containers.

              Seal and Store: Seal the jars tightly with lids and store them in the refrigerator. This Greek quinoa salad can be enjoyed immediately but is also perfect for meal prep, lasting up to 5 days in the fridge.

                Prep Time, Total Time, Servings: 15 min | 35 min | 4-6 servings

                  Presentation Tips: For an extra touch, serve the jars with a sprig of fresh mint or parsley on top. You can also serve with lemon wedges for added zest, enhancing flavors when you mix everything before enjoying!