8 oz mason jar
1/2 cup cooked quinoa
Red onions, chopped, 2 tablespoons
Pitted kalamata olives, coarsely chopped, 3 tablespoons
Feta cheese, crumbled, 2 tablespoons
Persian cucumbers, coarsely chopped, 2 tablespoons
Grape tomateos, halved, 2 tablespoons
LEMONETTE Lemon-Garlic dressing
Pour dressing into your mason jar. The dressing should always be the first, bottom layer.
Next, layer in the grains, beans, or protein (we used quinoa) to absorb the dressing and become flavor-enhanced by the dressing. These hearty ingredients also serve as a barrier between the dressing and the veggies, protecting the veggies from getting soggy.
Next, add in chunky veggies and toppings, one layer at a time (we used red onions, pitted kalamata olives, cucumbers, tomatoes, crumbled feta cheese)
Last, top the jar with your greens (we decided to go lettuce-free this time).
Close the lid tight and keep upright until it’s time to eat, to avoid sogginess.
When ready, give the closed jar a good shake, twist the lid open, and eat directly in the jar or pour out into a bowl.