Summer Quinoa Salad Jars with Lemon Dill Dressing
Prep
30m
Total
30m
This recipe for Summer Quinoa Salad Jars with Lemon Dill Dressing is a perfect make-ahead lunch option for the warm months. Packed with quinoa, grape tomatoes, cucumbers, sun-dried tomatoes, and feta cheese, and drizzled with a tangy lemon dill dressing, it's a delicious and healthy meal to go.
Ingredients
8 servingsLemon Dill Dressing
Summer Salad Jars
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 671kcal 33%
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Fat 40g 61%
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Saturated Fat 8g 40%
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Carbohydrates 45g 15%
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Fiber 6g 24%
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Sugar 8g 16%
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Protein 20g 40%
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Cholesterol 25mg 8%
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Sodium 700mg 29%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
I love dill, and I never measure it exactly. For those who do want to measure, I would guess my “handful” is equal to a loose 1/4 cup! Same for the parsley. This is also delicious made with whole wheat orzo or other cooked pasta! I like to add some finishing touches, too – extra salt and pepper, more lemon juice, fresh greens, and maybe some sunflower seeds for crunch! Yummy! You can totally add some cooked chickpeas, lentils, a piece of grilled chicken, fish, or shrimp added to the salad after it’s all mixed (as pictured). Personally I would wait to add the chicken/shrimp until just serving so the salad jars stay fresher for longer!
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