Cook the quinoa: Rinse 1 cup dry quinoa under cold water. Combine with 2 cups water and a pinch of salt. Bring to a boil, cover, and simmer 15 minutes. Rest 5 minutes, fluff, and let it cool completely. Cool quinoa prevents steam from wilting your greens.

Make the dressing: In a small bowl or jar, whisk olive oil, lemon juice, red wine vinegar, Dijon, garlic, oregano, salt, and pepper. Taste and adjust acidity or salt as needed.

Prep the produce: Halve the tomatoes, dice the cucumber and bell pepper, mince the red onion, slice the olives, and chop the herbs. Rinse and drain the chickpeas. Pat wet ingredients dry so they don’t water down the dressing.

Layer the jars—start with dressing: Divide the dressing among your jars. This keeps everything crisp and prevents sogginess.

Add sturdy veggies: Next, add tomatoes, cucumbers, bell peppers, and red onion. These can sit in the dressing without losing texture and will pick up great flavor.

Add chickpeas and olives: Spoon in the chickpeas and olives to create a barrier between the wet layer and the grains.

Add quinoa: Pack in an even layer of cooled quinoa. It absorbs flavor from below while staying fluffy.

Add feta and herbs: Scatter feta and chopped parsley or mint over the quinoa for freshness and a salty, creamy bite.

Finish with greens: Top with a generous handful of spinach or arugula. Keeping greens at the top helps them stay crisp.

Seal and chill: Screw on lids tightly and refrigerate. When ready to eat, shake the jar well or tip into a bowl and toss.