In a pot, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool.

While quinoa is cooking, chop the cherry tomatoes, cucumber, bell pepper, red onion, and spinach.

In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper.

In each jar, layer the ingredients starting with the dressing at the bottom, followed by quinoa, chickpeas, vegetables, and feta cheese.

Seal the jars and store in the refrigerator for up to 5 days.