Summer Quinoa Salad in jars.

Summer Quinoa Salad Jars with Lemon Dill Dressing

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings (16 ounce jars)


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 (I used DeLallo brand)
  • 1 cup feta cheese


  1. Dressing: Blend all dressing ingredients together until smooth.
  2. Grains: Cook quinoa according to package directions. Set aside to cool.
  3. Build Your Beautiful Jars: 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!
  4. Serve: When you’re ready to serve, empty the jar into a bowl. Stir to combine. Voila!


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!