Make-Ahead Greek Quinoa Stacks

🧂 Ingredients

• 2 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon oregano
• ½ cup olive oil
• 1 15oz can chickpeas,

  drained
• 2 cups quinoa,

  cooked
• ¼ cup red onion
• ½ cup kalamata olives
• ½ cup feta cheese
• 1 ½ cups Persian cucumber,

  thinly sliced
• 1 ½ cups cherry tomatoes,

  chopped
• ½ cup parsley,

  chopped

Instructions

• 1 In a small bowl or measuring cup, combine the lemon juice, apple cider vinegar,
  salt, pepper and oregano. Whisk to combine. Add the olive oil and whisk to
  incorporate.
• 2 Divide the dressing between 4 pint-sized mason jars. Layer the ingredients
  evenly in the mason jars in this order: chickpeas, quinoa, red onion, kalamata
  olives, feta cheese, cucumber, cherry tomatoes and parsley. 
• 3 Refrigerate for up to 4 days. When ready to serve empty onto a plate or bowl and
  mix together. Enjoy!

Nutrition Info