Vegan Greek Quinoa Salad
A perfect salad for those hot summer days that is filled with fresh vegetables and loaded with beneficial nutrition.
Ingredients
- 1 Cup Cooked Quinoa
Salad Dressing
- 1/2 Cup Vegan mayo alternative
- 1/2 Cup Fresh Cucumber Chopped
- 1 tsp Garlic Powder
- 1 tsp Dill Fresh or Dried.
- 1 tsp Parsley Fresh or Dried.
- 1/2 Tbsp Lemon Juice
- 1/2 tsp Onion Powder
- Salt and Pepper to taste
Mix-ins for salad
- 1 handful Tomatoes Grape sized or cherry tomatoes.
- 4 Large Black Olives Sliced
- 1 handful Spinach
Garnish
- 1 Avocado sliced
Instructions
- 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.