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Quinoa & Kale Salad Jars - Fresh, Portable, and Meal-Prep Friendly

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the dressing: 1/3 cup extra-virgin olive oil
  • 1 large lemon, juiced (about 3 tablespoons)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely grated or minced
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • For the salad: 2 cups cooked quinoa, cooled
  • 1 bunch curly or lacinato kale, stems removed and finely chopped (about 5 cups)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cucumber, diced
  • 1 cup bell pepper, diced (any color)
  • 1/2 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta or goat cheese (optional)
  • 1/3 cup toasted nuts or seeds (almonds, pepitas, or sunflower seeds)
  • 1/4 cup chopped fresh herbs (parsley, dill, or mint)
  • Equipment: 4 wide-mouth pint jars or 4–5 pint-and-a-half/quart jars (depending on portion size)
  • Lid set for each jar

Method
 

  1. Cook the quinoa: Rinse 1 cup dry quinoa under cold water. Cook according to package directions, then fluff and let it cool completely. You’ll need about 2 cups cooked.
  2. Make the dressing: In a small bowl or jar, whisk olive oil, lemon juice, red wine vinegar, Dijon, garlic, honey, salt, and pepper until emulsified. Taste and adjust salt or lemon.
  3. Prep the kale: Remove tough stems. Finely chop the leaves. Add a pinch of salt and a drizzle of olive oil, then massage with clean hands for 30–60 seconds until slightly softened and darker in color.
  4. Chop the veggies: Dice cucumber and bell pepper, slice red onion thinly, and halve tomatoes. Rinse and drain chickpeas well.
  5. Layer the jars: Bottom (wet): 2–3 tablespoons dressing per jar.
  6. Second (sturdy barrier): Red onion, cucumber, and bell pepper.
  7. Middle (hearty): Chickpeas and quinoa.
  8. Top (delicate): Kale, tomatoes, herbs, cheese, and nuts/seeds.
  9. Seal and store: Screw on lids and refrigerate. Keep jars upright so the dressing stays at the bottom.
  10. Serve: When ready to eat, shake the jar well to coat, or pour into a bowl and toss. Add a squeeze of lemon or a pinch of salt if needed.