Summer Quinoa Salad Jars with Lemon Dill Dressing

Name: Stoples Salad Quinoa Musim Panas dengan Saus Lemon Dill
Total time: 30 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 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); 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 (I used DeLallo brand); 1 cup feta cheese

Summer Quinoa Salads with Lemon Dill Dressing! Hello shrimp, quinoa, tomato, cucumber, feta - my favorite healthy meal prep!

⏱️ 30 min 🔪 Prep: 30 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Stoples Salad Quinoa Musim Panas dengan Saus Lemon Dill

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

8 servings

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)
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 (I used DeLallo brand)
1 cup feta cheese

Steps

Blend all dressing ingredients together until smooth.
Cook quinoa according to package directions. Set aside to cool.
In each jar, layer a little bit of dressing, tomatoes, quinoa, cucumbers, sun dried peppers, and feta. Store sealed jars in the fridge up to 4 days!
When you’re ready to serve, empty the jar into a bowl. Stir to combine. Voila!