Vegan Greek Quinoa Salad

Last Updated on February 12, 2025

This Vegan Greek Quinoa Salad is a simple, healthy, and refreshing side or main dish.

It’s a perfect cold creamy salad for those hot summer days that is just loaded with a lot of fresh vegetables.

This salad is 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 naturally Gluten Free!

There are so many different ways to use quinoa.

Try switching out your pasta or rice, it will give you so much more nutrients in your salad or dishes.

Quinoa has a distinct texture, is mildly sweet with a slight nutty flavor.

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

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

Then there is the red quinoa, which I have started to see more of in the stores today.

The red quinoa is slightly smaller in size and is suppose to have more of a crunch.

The last quinoa is the black, I have not seen this one and upon reading about it I am very curious because it has a sweeter taste, and is also 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 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.

Ingredients for the salad

• Quinoa – Quinoa is classified as a whole grain and is full of protein, fiber, and beneficial vitamins, minerals, and is naturally gluten free.
• Cherry Tomatoes – Add sliced cherry tomatoes or little grape sized tomatoes to the salad.
• Olives – I added black olives to the salad. Try the many different varieties of olives in your salad for a little something different.
• Spinach – The green of my choice is spinach. I love the clean, mild, earthy flavor of this super green.
• Avocado – Garnish with freshly cut avocados is optional.

Ingredients for the Salad Dressing

• Vegan Mayo – Use your favorite vegan mayo alternative as the base of the salad dressing.
• Fresh Cucumber – A cucumber is actually not a vegetable it is a fruit/berry. The fresh and mild flavor with a slight crunch make it a perfect addition to any salad dressing.
• Lemon Juice – Lemon juice adds a fresh and clean citrus flavor to the dressing.
• Fresh or Dried Herbs – I personally like to use fresh herbs instead of dried in the dressing. I used Parsley and Dill. You can also switch up by trying different herbs each time you make the dressing.
• Seasonings – Powdered garlic, onion powder, salt, and pepper.

How to make a Vegan Greek Quinoa Salad

Cook the quinoa to the package directions, once done, set aside to cool.

The Dressing

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

Next, add and blend together with the cucumber, the mayo, lemon juice, spices, and herbs, set aside.

Place the cooled cooked quinoa into a medium bowl.

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

Next, 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.

Once everything is well covered with the dressing, cover, and place into the refrigerator for at least 30 minutes before serving.

Serve on a bed of lettuce, with freshly sliced avocado, and with a side of chips or toast.

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