Vegan Greek Quinoa Salad

Last Updated on April 13, 2022

This Vegan Greek Quinoa Salad is just so simple, healthy, and refreshing.

A perfect salad for those hot summer days that is just loaded with fresh vegetables and beneficial nutrition.

This recipe is simple and made with protein rich quinoa, as well as fresh tomatoes, cucumbers, spinach, and avocado.

What is Quinoa?

Quinoa is a plant that is grown for its edible seed that is related to spinach and amaranth.

The seeds are rich in protein, fiber, B vitamins, minerals, magnesium, and is Gluten Free!

There are so many different ways to use quinoa, switch out your pasta or rice to get so much more nutrient in your salad or meal.

Quinoa has a mildly sweet and nutty flavor and a distinct texture.

There are three different kinds of quinoa, White, Red, and Black

The white quinoa is the most commonly used and found, and is the one I do use the most.

Then there is the red quinoa, which I have been starting to see more of in the stores. The red quinoa is slightly smaller in size and is suppose to have more of a crunch.

The last quinoa kind is the black, I have not seen this one and upon reading about it I am very curious because it has a sweeter taste to it, but is a lot smaller in size with a bigger crunch.

I’m looking forward to experimenting with the red and black quinoa and I plan on adding comments to this post on my findings.

How to prep the Quinoa for cooking

A must when cooking the quinoa, rinsing the quinoa long enough to remove the bitter protective coating of the seed that is called Saponins.

Saponins is the natural protection from pests, including humans, while the plant is growing.

It is a minor digestive irritant when ingested, so if your quinoa is really bitter you did not rinse enough.

I always rinse in a mesh strainer, for at least 10 minutes before cooking the quinoa.

How to cook Quinoa

Once you have rinsed the quinoa, add to a medium sauce pan with water or you can use a broth.

Bring to a boil (uncovered) and lower heat and simmer (covered) for 10 to 15 minutes.

Remove from heat and let cool or add hot to the dish you’re making.

Vegan Greek Quinoa Salad

Ingredients

1 Cup Cooked Quinoa

Salad Dressing

1/2 Cup Vegan Mayo alternative

1/2 Cup Chopped Cucumber

1 tsp of each spice: Garlic Powder

1 tsp Dill

1tsp Parsley

1/2 Tbsp Lemon Juice

1/2 tsp Onion Powder

Salt and Pepper to taste

Mix-ins for the salad

1 handful of Cherry Tomatoes

4 large sliced Black Olives

1 handful of Spinach

Garnish

1 Avocado, sliced

Instructions

Cook the Quinoa to the package directions and set it aside to let it cool.

For the dressing, clean and chop up a 1/2 Cup of cucumbers, add to a small mixing bowl.

Add to the small mixing bowl mayo, spices, lemon juice, salt and pepper, then blend until well combined.

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Place the cooled quinoa into a medium bowl.

Clean and wash the spinach, tomatoes and add to the bowl with the quinoa.

Slice up the black olives and add to the bowl.

Pour the dressing over the ingredients in the medium bowl and fold in the vegetables.

Keep in the refrigerator, serve cold.

Before serving, slice up the avocado and place on the salad.

This salad can be served on a bed of lettuce with a side of chips or toast.

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