Rinse 1 cup of quinoa under cold water, then cook according to package instructions until fluffy, about 15 minutes. Let it cool completely before assembling your jars.

In a small bowl or a blender, combine ¼ cup of olive oil, 2 tablespoons of lemon juice, 1 minced garlic clove, 2 tablespoons of chopped fresh dill, salt, and pepper. Blend or whisk together until smooth and well combined.

Begin with the dressing at the bottom of each pint-sized glass jar, followed by 1 cup of diced tomatoes, 1 cup of chopped cucumbers, the cooled quinoa, and finally, ½ cup of crumbled feta cheese. Feel free to add any other toppings you like!

Seal each jar tightly and store in the refrigerator for up to four days. When you're ready to enjoy, give the jar a good shake to combine the dressing and ingredients before digging in.