Mason Jar Layered Vegetable and Quinoa Salad

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A refreshing no-cook salad layered in jars with quinoa, crisp vegetables, and a lemon-tahini dressing. This Mediterranean-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs quinoa, cucumber, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 300 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, cooked and cooled quinoa
• 1/2 cup, diced cucumber
• 1/2 cup, halved cherry tomatoes
• 1/4 cup, finely diced red onion
• 1/4 cup, shredded carrots
• 1/4 cup, chopped fresh parsley
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1/4 cup water
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp apple cider vinegar, 1/4 cup water, 1/2 tsp salt, and 1/4 tsp black pepper until smooth to make the dressing.
2. Step 2: In a large bowl, combine 1 cup cooled cooked quinoa, 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/4 cup shredded carrots, and 1/4 cup chopped fresh parsley.
3. Step 3: Pour 3/4 of the dressing over the salad mixture and toss gently to combine.
4. Step 4: Divide the salad into 4 clean mason jars (about 1 cup per jar), packing ingredients down gently.
5. Step 5: Top with the remaining dressing, seal jars, and refrigerate for at least 1 hour before serving to allow flavors to meld.