Greek Salad Mason Jars with homemade tzatziki are an easy, healthy, quick meal prep option to set you up for success for your week!
Course Salad
Cuisine Greek
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Quinoa Cooling Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 5Mason Jars
Ingredients
1CupQuinoa, Uncooked
1Small Container, 424 gCherry Tomatoes
1MediumCucumber
½Red Onion
Tzatziki
1CupCucumber, GratedApproximately 1 small english cucumber
1CupPlain YogurtI used Silk Unsweetened Coconut Yogurt
1TbspOlive Oil
2TbspFresh Dill
1TbspLemon Juice
2Garlic Cloves, Minced
¼TspSalt
Instructions
Cook quinoa as per stated directions. Allow to cool after cooking.
Chop cherry tomatoes and cucumbers into bite size pieces. Cherry tomatoes I will half or quarter. And cucumbers I will slice and then quarter each slice.
Dice red onion. I prefer to dice smaller to only get a little bit in each bite.
After quinoa has cooled, build mason jars. Start with quinoa on bottom, layer on cucumbers into each jar, then cherry tomatoes, and lastly sprinkle red onion on top.
Homemade Tzatziki
Grate cucumber
Using paper towel or cheese cloth, squeeze out cucumber to remove as much moisture as possible
In a small mixing bowl, mix together cucumber, yogurt, olive oil, dill, lemon juice, minced garlic cloves, and salt.
Allow tzatziki to sit for 1 hour in fridge.
Dollop desired amount of tzatziki on each mason jar before you take them for lunch.