Greek Quinoa Salad Jars (Meal Prep)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A make-ahead Greek quinoa salad layered in jars with fresh vegetables, feta cheese, and a lemon-herb dressing. The dressing sits on the bottom so the salad stays fresh all week.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 15-ounce can EACH: chickpeas AND artichoke hearts (drained)
- 1 12-ounce jar roasted red bell peppers, chopped
- 2 cups cooked quinoa (farro, pearl couscous, or pasta)
- 1 hothouse cucumber (diced)
- ½ cup EACH: sliced kalamata olives AND chopped red onions
- ¼ cup sun-dried tomatoes packed in oil (drained)
- 1 cup crumbled feta cheese
- ½ cup chopped basil leaves
- 6 cups spinach (arugula or mixed greens)
- ½ cup olive oil
- 2 tablespoons EACH: lemon juice (honey AND dijon mustard)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt + ½ teaspoon black pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 2433mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 829mg
- Calcium
- 320mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2433MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.