Summer quinoa salad in a jar
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A creamy dill dressing under grape tomatoes, quinoa, cucumbers, sun-dried tomatoes or peppers and feta. Makes eight 16-ounce jars.
Ingredients
Lemon Dill Dressing
- 3/4 cup olive oil
- 1/4 cup water
- 2 tablespoons white vinegar
- 1 clove garlic
- 1/2 teaspoon salt
- fresh lemon juice (to taste)
- a handful of fresh dill (to taste)
- a handful of fresh parsley (optional)
Summer Salad Jars
- 2 cups quinoa (or other pasta, quinoa, couscous, etc.)
- 2 pints of grape tomatoes
- 2 large cucumbers
- 1-2 small jars of sun dried tomatoes or peppers (DeLallo brand used)
- 1 cup feta cheese
Equipment
- mason jars
- cutting board
- blender
- saucepan
Directions
- Blend all the dressing ingredients until smooth.
- Cook the quinoa following the package directions, then let it cool.
- Fill each jar in this order: dressing, grape tomatoes, quinoa, cucumbers, sun dried peppers, feta. Close and refrigerate.
- When you are ready to eat, tip a jar into a bowl and stir.
Notes
Keep refrigerated at 40°F (4°C) or below.
Sealed jars keep up to 4 days in the fridge.
Nutrition
Serving: 272g | Calories: 417kcal | Carbohydrates: 35g | Protein: 10g | Fat: 27g | Saturated Fat: 5.7g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 370mg | Potassium: 604mg | Fiber: 4.5g | Sugar: 3.9g | Vitamin A: 899IU | Vitamin C: 15mg | Calcium: 138mg | Iron: 2.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings; white vinegar counted as wine vinegar, quinoa (or other pasta (the first choice counted), of sun dried tomatoes or peppers (the first choice counted). Brands and portions vary, so use it only as an approximation.