These Greek Quinoa Stacks are perfect for meal prep! They are full of bold, fresh flavors and perfect for a light lunch or snack!
In a small bowl or measuring cup, combine the lemon juice, apple cider vinegar, salt, pepper and oregano. Whisk to combine. Add the olive oil and whisk to incorporate.
Divide the dressing between 4 pint-sized mason jars. Layer the ingredients evenly in the mason jars in this order: chickpeas, quinoa, red onion, kalamata olives, feta cheese, cucumber, cherry tomatoes and parsley.
Refrigerate for up to 4 days. When ready to serve empty onto a plate or bowl and mix together. Enjoy!