Vegan Greek Quinoa Salad Recipes

VEGAN QUINOA SALAD

Vegan Quinoa Salad image

Toasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 cups

Number Of Ingredients 13

Ingredients

1-1/2 cups quinoa, rinsed and well drained
3 cups water
1/4 cup plus 2 tablespoons olive oil
1 tablespoon grated lemon zest
1/4 cup lemon juice
4 garlic cloves, minced
6 tablespoons minced fresh parsley
6 tablespoons minced fresh mint
1-1/2 teaspoons salt
1 cup cherry tomatoes, halved
2 mini cucumbers, sliced
1 medium sweet red pepper, chopped
1/2 cup chopped red onion

Steps:

In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl. Cool slightly. , In a small bowl, whisk oil, lemon zest, lemon juice, garlic, parsley, mint and salt. Add vegetables to quinoa; drizzle with dressing and toss to combine. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 227 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 449mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

BEST GREEK QUINOA SALAD

Best Greek Quinoa Salad image

This is my absolute favorite quinoa recipe! It's so flavorful and always a big hit with my family and friends. Trust me, you'll want to eat every single bite!

Provided by Allison.Kaye

Categories Salad Grains Quinoa Salad Recipes

Time 1h40m

Yield 10

Number Of Ingredients 12

Ingredients

3 ½ cups chicken broth
2 cups quinoa
1 cup halved grape tomatoes
¾ cup chopped fresh parsley
½ cup sliced pitted kalamata olives
½ cup minced red onion
4 ounces chopped feta cheese, or more to taste
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
1 lemon, halved
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 25.8 g, Cholesterol 12.2 mg, Fat 10.6 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 2.7 g, Sodium 665.7 mg, Sugar 1.3 g

VEGAN GREEK QUINOA SALAD

Vegan Greek Quinoa Salad image

This salad's fresh ingredients and robust flavors make it truly memorable. It's great on a hot summer afternoon or anytime you crave the wonderful flavors of greece. The marinated tofu takes the place of feta cheese, and the quinoa makes this dish very healthwise. I hope you enjoy it as much as I do!

Provided by Sinarei

Categories One Dish Meal

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups quinoa
3 cups water
1/2 cup kalamata olive
1/3 cup pine nuts
1/2 cup fresh basil
1 cup fresh spinach
1/2 cup fresh parsley
1/2 cup fresh cilantro
1/3 cup scallion
2/3 cup red onion
1 cup tofu
2/3 cup white distilled vinegar
1 lemon, juice and zest of
3 garlic cloves, grated
1 tablespoon tahini

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.

Nutrition Facts : Calories 213.1, Fat 8.7, SaturatedFat 0.9, Sodium 93, Carbohydrate 27.3, Fiber 3.3, Sugar 1.3, Protein 8

QUINOA SALAD (VEGAN)

Quinoa Salad (Vegan) image

Quinoa with fruit and nuts. Very filling. Best served on the day you make it.

Provided by Kalynn

Categories Salad Grains Quinoa Salad Recipes

Time 4h40m

Yield 6

Number Of Ingredients 11

Ingredients

2 cups apple juice
1 cup quinoa, rinsed
⅓ cup agave nectar
¼ cup safflower oil
1 tablespoon poppy seeds
1 teaspoon prepared yellow mustard
1 Fuji apple, chopped
¾ cup dried cranberries
¾ cup chopped cashews
¼ cup diced sweet onion
½ teaspoon salt

Steps:

Combine apple juice and quinoa in a saucepan. Bring to a boil; reduce heat and simmer, partially covered, until quinoa is tender, about 20 minutes. Drain excess water and transfer to a large bowl.
Whisk agave nectar, safflower oil, poppy seeds, and mustard together in a small bowl to make dressing.
Chill quinoa and dressing in the refrigerator, at least 4 hours.
Fold apple, cranberries, cashews, onion, and salt into chilled quinoa. Add dressing; mix well to combine.

Nutrition Facts : Calories 442.8 calories, Carbohydrate 64.2 g, Fat 19.5 g, Fiber 5.1 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 317.8 mg, Sugar 35.8 g

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