Vegan Greek Quinoa Salad
This Vegan Greek Quinoa Salad is fresh, colorful, and served with a delicious homemade dressing. It makes the perfect healthy lunch, or serve it with hummus and pita bread for a more filling dinner.
Servings: 5
Calories: 280kcal
Ingredients
- 1 cup quinoa
- 1 cup cherry tomatoes halved lengthwise
- 1 small orange bell pepper diced
- 1 cup cucumber diced
- ⅓ cup red onion diced
- ½ cup kalamata olives sliced lengthwise
- For the Dressing
- ¼ cup olive oil
- 3 tablespoon red wine vinegar
- 3 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon dried oregano
- 2 tablespoon nutritional yeast see here
- 2 teaspoon maple syrup
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Combine Quinoa and 2 cups of water in a saucepan. Bring to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until water is absorbed. Remove from heat and allow to cool to room temperature. This can be done ahead of time.
- Prepare dressing by combining olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, dill, oregano, nutritional yeast, maple syrup, salt, and pepper in a small bowl. Allow flavors to come together while prepping veggies.
- Dice cucumber, onion, and bell pepper. Slice tomatoes and olives in half lengthwise.
- Combine cooled quinoa, vegetables, and olives in a large bowl. Pour dressing on top and mix well.
- Garnish with fresh parsley or mint.
- This salad can be eaten right away, but it is better if it is refrigerated for an hour to let the flavors come together.
- Happy Eating!
Notes
Store leftovers in the refrigerator for up to 4 days.
Nutrition
Calories: 280kcal | Carbohydrates: 30g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 619mg | Potassium: 409mg | Fiber: 5g | Sugar: 3g | Vitamin A: 893IU | Vitamin C: 31mg | Calcium: 36mg | Iron: 2mg