Greek Quinoa Salad Jars




  • 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


  1. DRESSING: In a mason jar combine all the ingredients for the dressing, cover and shake well.
  2. BUILD THE JARS: Place a good bit of dressing in the jar, followed by the artichoke hearts, roasted red bell peppers, chickpeas, cucumbers, quinoa, kalamata olives, sun-dried tomatoes, feta cheese, chopped red onions, basil leaves, and salad greens. Pack the layers in as you go so you can really fill them! If your jars are too full with ingredients, you can carry the greens separately in a zip top baggy as well!
  3. SERVE: When you’re ready to serve, give the (covered) jar a good shake and empty the contents of the jar out into a bowl or a large plate. Stir using a fork and enjoy lunch!


  1. You can easily add cooked diced chicken as one of the layers here. I would place it somewhere between the chickpeas and the quinoa! You can also add hard boiled eggs towards the top (like under the basil) or just carry them in a separate baggy and add before eating.
  2. The number of servings you get from this really depends on how much you fill the jars and whether you add protein or not. I added the baby spinach to my jars but to make sure the meal was filling enough for him, I popped his baby spinach into a separate zip-top bag when I was packing his lunch.


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