Mason Jar Layered Vegetable and Quinoa Salad
A refreshing no-cook salad layered in jars with quinoa, crisp vegetables, and a lemon-tahini dressing. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes pairs cooked and cooled quinoa, diced cucumber, halved 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
Instructions
- 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.
- 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.
- Step 3: Pour 3/4 of the dressing over the salad mixture and toss gently to combine.
- Step 4: Divide the salad into 4 clean mason jars (about 1 cup per jar), packing ingredients down gently.
- Step 5: Top with the remaining dressing, seal jars, and refrigerate for at least 1 hour before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mason Jar Layered Vegetable and Quinoa Salad take to make?
Total time is about 25 minutes (25 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mason Jar Layered Vegetable and Quinoa Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked and cooled quinoa from drying out.
Can I substitute ingredients in Mason Jar Layered Vegetable and Quinoa Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mason Jar Layered Vegetable and Quinoa Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mason Jar Layered Vegetable and Quinoa Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family loved this salad! It's perfect for lunch prep.
- ★★★★★
Loved it! So fresh and healthy.
- ★★★★☆
Slightly bland, but I added extra lemon juice and it improved.
