This Vegan Greek Quinoa Salad is a simple recipe with nourishing ingredients that make the perfect quick lunch or dinner. Chock-fulll of flavorful veggies — quinoa, cucumber, tomatoes, red bell pepper, red onion, and olives get nice and cozy with a herby dijon vinaigrette that is absolutely de-lish!
2cupsorganic quinoa cooked (starting with about ¾ cup dry)
1cuporganic tomato (chopped)
1cupred bell pepper (chopped)
1cupcucumber (chopped; peeled first if waxed)
½cupred onion (chopped)
⅓cupkalamata olives (or green olives, pitted and diced)
Dressing
2tbsptahini
2tbspred wine vinegar
2tbsplemon juice (freshly squeezed)
1tbspmaple syrup (or date paste, link in Chef’s Notes)
1tspdijon mustard
1tspdried oregano
1tspsalt (optional)
¼tspground black pepper (optional)
¼cupparsley (optional; chopped)
Directions
1
Add all of the salad ingredients to a bowl and mix together.
2
Add the dressing ingredients to a mason jar or bowl and shake the mason jar (with lid on) or whisk together in a bowl until all of the tahini is dissolved. Taste for more ingredients of choice (more oregano for herb flavor, lemon for acidic, or maple syrup for sweetness).
3
Pour the dressing over the quinoa salad and mix well.
4
Stir in parsley, if using, and add salt and pepper to taste, if using.
5
Chill your vegan quinoa salad for at least one hour in the refrigerator or overnight.
Chef’s Notes
Substitutions Instead of quinoa, use organic millet or brown rice.
Substitute other veggies of your choice for the red bell pepper, cucumber, and tomato.
Instead of olives, use chopped, sun-dried tomatoes.
Whole Food Sweetener Use date paste in place of the maple syrup.
Prep Ahead Make the quinoa ahead of time and store it in the fridge for up to 3 days or in the freezer for up to 30 days.
Make the dressing ahead of time and store it in the fridge for up to 5 days.
Storage Store leftover quinoa salad in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Nutrition Facts
4 servings
Serving size
223g
Amount per serving
Calories220
% Daily Value *
Total Fat9g12%
Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol0mg
Sodium120mg6%
Total Carbohydrate30g11%
Dietary Fiber 5g18%
Total Sugars 6g
Protein7g
Calcium 70mg6%
Iron 2.5mg14%
Potassium 410mg9%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2cupsorganic quinoa cooked (starting with about ¾ cup dry)
1cuporganic tomato (chopped)
1cupred bell pepper (chopped)
1cupcucumber (chopped; peeled first if waxed)
½cupred onion (chopped)
⅓cupkalamata olives (or green olives, pitted and diced)
Dressing
2tbsptahini
2tbspred wine vinegar
2tbsplemon juice (freshly squeezed)
1tbspmaple syrup (or date paste, link in Chef’s Notes)
1tspdijon mustard
1tspdried oregano
1tspsalt (optional)
¼tspground black pepper (optional)
¼cupparsley (optional; chopped)
Directions
1
Add all of the salad ingredients to a bowl and mix together.
2
Add the dressing ingredients to a mason jar or bowl and shake the mason jar (with lid on) or whisk together in a bowl until all of the tahini is dissolved. Taste for more ingredients of choice (more oregano for herb flavor, lemon for acidic, or maple syrup for sweetness).
3
Pour the dressing over the quinoa salad and mix well.
4
Stir in parsley, if using, and add salt and pepper to taste, if using.
5
Chill your vegan quinoa salad for at least one hour in the refrigerator or overnight.
