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Make-Ahead Greek Quinoa Stacks

by on July 21, 2017 in Gluten-Free, Special Dietary Needs July 21, 2017 Gluten-FreeSpecial Dietary Needs
See post on Lacey Baier of A Sweet Pea Chef’s site!
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Description

30 minutes of prepping and you’ll have delicious grab-and-go lunches all week! These Make-Ahead Greek Quinoa Stacks are easy, healthy and full of fresh flavors. Perfect for the hot summer months!

Ingredients

  • FOR THE DRESSING:
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Apple Cider Vinegar
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • ½ teaspoons Oregano
  • ½ cups Olive Oil
  • FOR THE SALAD:
  • 1 can (15 Oz. Size) Chickpeas, Drained.
  • 2 cups Quinoa, Cooked
  • ¼ cups Red Onion
  • ½ cups Kalamata Olives
  • ½ cups Feta Cheese
  • 1-½ cup Persian Cucumber, Thinly Sliced
  • 1-½ cup Cherry Tomatoes, Chopped
  • ½ cups Parsley, Chopped

Preparation

In a small bowl or measuring cup, combine lemon juice, apple cider vinegar, salt, pepper and oregano. Whisk to combine. Add olive oil and whisk to incorporate.

Divide dressing between pint-sized Mason jars. Layer ingredients evenly in the Mason jars in this order: chickpeas, quinoa, red onion, kalamata olives, feta cheese, cucumber, cherry tomatoes and parsley.

Refrigerate for up to 4 days. When ready to serve, empty onto a plate or bowl and mix together. Enjoy!

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