Apricot & Feta Quinoa Mason Jar Salad with a Lemon Curry Dressing

  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4 mason jars 1x
  • Category: Savory
  • Cuisine: Healthy


Perfect for a summer picnic or a lunch on the go, this make-ahead salad in a jar is fun, colorful, healthy, and bursting with sweet and savory flavors!



For the salad:

  • 1 cup (90g) cooked quinoa
  • 10 dried apricots, cut into small pieces
  • 1/2 red onion, minced
  • 2 Tablespoons (30g) slivered almonds
  • 4 Tablespoons (60g) feta cheese, crumbled
  • 1 1/2 cup (340g) fresh baby spinach

For the dressing:

  • 3 Tablespoons (45 ml) olive oil
  • 2 Tablespoons (30 ml) apple vinegar
  • 1 Tablespoon lemon juice
  • 2 teaspoon mustard
  • 1/4 teaspoon curry powder
  • Salt & pepper, to taste


  1. For the salad: in a large mixing bowl, combine already cooked quinoa, apricots, and minced onions.
  2. For the dressing: whisk together all the ingredients in a small bowl, and season with salt and pepper.
  3. Mix the quinoa salad with the lemon-curry dressing.
  4. Assemble the mason jars: pour some quinoa salad up to 1/3 of each jar, top with slivered almonds, crumbled feta, and fill up with the fresh baby spinach leaves. Put on the lid, and refrigerate until serving.