Vegan Greek Quinoa Salad Recipes

VEGAN GREEK QUINOA SALAD

Steps:

• Bring 3 cups water to a boil and add quinoa. Cover and reduce heat to medium/high. Let simmer about 20 minutes or until all water is absorbed. Once quinoa is done, put in a bowl and refrigerate until completely cool.
• While quinoa is cooking, prepare fresh ingredients. Chop tofu into ½ inch cubes, and then gently crumble slightly into bowl. To tofu add 1/3 cup vinegar, half to juiced lemon, half of lemon zest, and 1 clove of grated garlic. Let marinate
• Chop basil, parsley, cilantro, scallions and red onion. Coarsely chop spinach and add veggies into large bowl.
• Cut Kalamata olives into quarter rings, add to bowl.
• In a bowl, whisk together reserved vinegar, lemon juice, lemon zest, grated garlic, and tahini, set aside.
• Add marinated tofu with marinade into bowl with veggies.
• When quinoa is cooled, add to veggie mixture, pour in dressing, and mix thoroughly.
• Mix in pine nuts.
• Eat immediately or refrigerate a few hours for best results.

BEST GREEK QUINOA SALAD

Steps:

• Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
• Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.