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.

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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!

Like this recipe? You'll love these:

• Crunchy Southwest Chicken Salad

• Dill Chicken Salad

• One-Pot Greek Meatballs + Orzo