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Vegan Quinoa Greek Salad
Created by: Howcan Team
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Vegan feta cheese (optional)
Instructions
- In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it cool.
- In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, chopped parsley, and chopped mint.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the quinoa and vegetable mixture, and toss to combine.
- If desired, crumble vegan feta cheese on top before serving.
- Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld. Enjoy!
The Vegan Tofu Greek Salad with quinoa is a modern twist on the classic Greek salad, replacing traditional feta cheese with protein-packed quinoa. This innovative adaptation caters to vegan and gluten-free diets, offering a nutritious and flavorful alternative. Renowned chefs in health-conscious regions like California and New York have popularized this dish, infusing it with their unique culinary flair. The key to a perfect Vegan Quinoa Greek Salad lies in the freshness of the ingredients, especially the ripe tomatoes, crisp cucumbers, and tangy Kalamata olives. For a delightful crunch, toasted pine nuts or sunflower seeds can be added. This dish is a must-try for those seeking a refreshing and wholesome meal.
30 min
4
320 calories
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