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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)

Modify

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!

Salad Lunch Dinner

Mediterranean Greek

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

320 calories

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!

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Modify

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!

Salad Lunch Dinner

Mediterranean Greek

30 min

320 calories

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!

Quinoa Greek Salad

A refreshing salad made with quinoa, cucumbers, tomatoes, olives, and a tangy lemon vinaigrette, inspired by the flavors of Greece.

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A hearty bowl featuring quinoa, roasted vegetables, chickpeas, and a creamy tahini dressing, reminiscent of Mediterranean flavors.

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A light and zesty salad made with quinoa, parsley, mint, tomatoes, and a lemony dressing, a twist on the traditional Middle Eastern tabouleh.

Mediterranean Quinoa Greek Salad

A refreshing and healthy twist on the traditional Greek salad, using quinoa instead of traditional grains.

Vegan Tofu Greek Salad with Quinoa

A refreshing and protein-packed vegan Greek salad with added quinoa for a satisfying meal.

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Ingredients

Vegan Quinoa Greek Salad

Ingredients

Instructions

Instructions

Most popular recipes

Jamaican Curry Chicken

Liverwurst Sandwich

Caraway Rye Bread with Honey Glaze

Most recent recipes

Vegan Tofu Greek Salad with Avocado

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