Make-Ahead Lunch: Greek Quinoa Meal Prep Jars

I love an easy meal prep lunch recipe on a busy week. Especially when it's a mason jar salad! These simple to throw together, but super flavorful meal prep jars have become a staple for our weekly meal prep, at least a couple times a month. The simple cucumber dill salad, tangy feta and salty-briny olives really makes the jars- no dressing needed (which means the ingredients also stay more fresh, instead of soggy!). Don't love chickpeas? Substitute for chicken or white beans instead.

Want to learn my top meal prep hacks for simpler meal prep? Check out my free Facebook Live web class on Monday, October 5 at 3pm EST/12pm PST! RSVP here

Cucumber Dill Salad:

1/2 medium english cucumber, sliced lengthwise and then width-wise (quarters), sliced thin 1-2 tbsp apple cider vinegar or lemon juice 1 tbsp fresh chopped dill

pinch sea salt

  1. Toss all ingredients together, let marinate for at least 30 minutes.

For two jars, divide and layer:

1 cup cooked quinoa

1 cup halved grape tomatoes (quarter if extra large)

1 batch cucumber dill salad

2/3 cup chickpeas

1/4 cup olives 1/3 cup feta cheese to top

Layer, pressing down as you go, and top with a lid. Keeps in fridge for 3-4 days. Double as you'd like to keep more on hand!

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© 2020 Kristin Rugg Dovbniak for Healthy Mama Kris. All Rights Reserved. Terms of Use

Headshots Marie Guagliardo Photography & Sarah Zollo Portraits