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Greek Quinoa Salad
Lisa

Vegan Greek Quinoa Salad

A perfect salad for those hot summer days that is filled with fresh vegetables and loaded with beneficial nutrition.
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Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Course: gluten free, Main Course, Side Dish, vegan
Cuisine: American, Mediterranean
Ingredients Method

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

Method
 

  1. Cook the quinoa to the package directions, once done, set aside to cool.
The Dressing
  1. For the dressing, clean and chop up a 1/2 Cup of cucumbers, add to a small mixing bowl.
  2. Next, add and blend together with the cucumber, the mayo, lemon juice, spices, and herbs, set aside.
  3. Place the cooled cooked quinoa into a medium bowl.
  4. Clean and wash the spinach, tomatoes and add to the bowl with the quinoa.
  5. Next, slice up the black olives and add to the bowl.
  6. Pour the dressing over the ingredients in the medium bowl and fold in the vegetables.
  7. Once everything is well covered with the dressing, cover, and place into the refrigerator for at least 30 minutes before serving.
  8. Serve on a bed of lettuce, with freshly sliced avocado, and with a side of chips or toast.