Greek Quinoa Layered Jar Salad
 
 
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Ingredients
  • 4 quart Mason jars, with lids
  • 1 c. Quinoa
  • 2 c. vegetable broth
  • 1 tbsp. fresh chopped dill
  • ¼ c. diced red onion
  • 3 tbsp. extra virgin olive oil
  • 3 tbsp. red wine vinegar
  • ¼ tsp. dried oregano
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • ½ tsp. Dijon mustard
  • 1 c. grape tomatoes, halved
  • ½ hothouse cucumber, chopped
  • 1 bell pepper, chopped
  • ½ c kalamata olives, seeds removed and cut in half
  • 5 oz. feta cheese, cubed or crumbled
  • 1 head romaine lettuce
Instructions
  1. Combine rinsed Quinoa in a saucepan with 2 cups broth. Bring to a boil, reduce heat to a simmer for 15 minutes or until Quinoa has absorbed all of the broth.
  2. Turn off the heat and place a lid on the pot. Let Quinoa steam for 5 minutes before fluffing with a fork. Stir in chopped dill and red onion. Let cool.
  3. Whisk the olive oil, vinegar, oregano, salt, pepper, and Dijon until mixed well. Divide evenly between the 4 quart jars. Layer the veggies in the jar starting with the tomatoes, the bell pepper and cucumber.
  4. Divide the Quinoa among the jars, spooning it in. Top with feta and olives. At this point you can press down the ingredients slightly in the jar.
  5. Top off each salad with a handful of chopped lettuce. Store in the refrigerator for 3 to 4 days. Pour the contents into a bowl when you are ready to eat!
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/greek-quinoa-layered-jar-salad/