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5 from 1 vote

Vegan Greek Quinoa Salad

This refreshing greek quinoa salad is a perfect summer meal when it's too hot to do full on cooking.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: All Recipes
Cuisine: Greek
Servings: 4
Calories: 188kcal
Author: Courtney Hunter

Ingredients

Sauce

  • 3 cloves garlic minced
  • 2 TB fresh lemon juice
  • 2 teaspoon red wine vinegar
  • 2 TB yogurt
  • ½ TB diced oregano
  • ⅛ teaspoon dill dried
  • 1 TB oil of choice or 1 TB liquid from the chickpeas can **Optional I leave this out for an oil-free dish

Salad

  • 1 cup dry quinoa cooked
  • 1 cup cucumber diced
  • ½ pint cherry tomatoes chopped
  • ¼ or more kalamata olives diced
  • 2 TB red onion finely chopped
  • 1 can chickpeas rinsed and drained
  • Salt and pepper to taste

Instructions

  • Start by cooking your quinoa by following the directions on the back if it's not already cooked, let it cool.
  • Make your sauce by combing the sauce ingredients in a small bowl, stir until combined and set aside.
  • Take a large bowl and combine your salad ingredients including the quinoa once it's cooled down.
  • Now add your sauce to the salad ingredients and stir. You can eat it now or let it marinate in the fridge a bit. This can be eaten cold or warm. Feel free to add or less toppings. Add salt and pepper before serving to taste.

Notes

See blog post for recipe Q&A

Nutrition

Serving: 1g | Calories: 188kcal | Carbohydrates: 24g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 194mg | Fiber: 5g | Sugar: 4g