Ingredients
Method
- Prepare the Lemon Dill Dressing: Blend 3/4 cup olive oil, 1/4 cup water, 2 tablespoons white vinegar, 1 clove garlic, 1/2 teaspoon salt, and fresh lemon juice until completely smooth and emulsified. Add fresh dill and parsley to taste.
- Cook the Grains: Prepare 2 cups of quinoa according to package directions until fluffy and water is absorbed. Let it cool completely before assembling the jars.
- Assemble the Salad Jars: In each of your jars, start with an even layer of the dressing at the bottom.
- Layer the Ingredients: Add an even layer of grape tomatoes on top of the dressing.
- Continue Layering: Add the cooled quinoa over the tomatoes, creating an even layer.
- Finish & Store: Add any other desired finely chopped vegetables (cucumbers, peppers, feta cheese are great additions!). Seal the jars tightly and store them in the refrigerator for up to 4 days.
- Serve: When ready to enjoy, simply empty the contents of the jar into a bowl, shake well to combine the layers, and enjoy your fresh, vibrant salad!
Notes
- For best results, chop vegetables into uniform sizes for even layering.
- Add a sprinkle of feta cheese or toasted nuts for extra flavor and texture.
- Ensure jars are sealed tightly to maintain freshness for up to 4 days.
- Add a sprinkle of feta cheese or toasted nuts for extra flavor and texture.
- Ensure jars are sealed tightly to maintain freshness for up to 4 days.