Vegan Greek Quinoa Salad
Bright, zesty, and completely plant-based, this Vegan Greek Quinoa Salad is a Mediterranean-inspired delight perfect for lunch, dinner, or meal prep. Packed with protein-rich quinoa, vibrant cherry tomatoes, crisp cucumbers, tangy Kalamata olives, and fragrant fresh herbs like parsley and dill, this salad is as flavorful as it is nutritious. A homemade dressing of extra-virgin olive oil, lemon juice, red wine vinegar, garlic, and oregano brings everything together with a burst of bold Greek flavors. For an extra touch, optional vegan feta crumbles add a creamy, tangy finish. Ready in just 35 minutes, this gluten-free and dairy-free recipe is easy to make and perfect served chilled or at room temperature. Whether for a healthy side dish or a light main course, this quinoa salad is a refreshing taste of the Mediterranean!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1.5 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- 0.25 cup red onion, finely diced
- 0.5 cup kalamata olives, pitted and halved
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup vegan feta cheese (optional), crumbled
Instructions
Rinse the quinoa under cold water using a fine mesh sieve to remove any bitterness.
In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed.
Remove the quinoa from the heat and let it rest, covered, for 5 minutes. Fluff the quinoa with a fork and let it cool to room temperature.
While the quinoa cools, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, finely dice the red onion, and chop the parsley and dill.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked and cooled quinoa, cherry tomatoes, cucumber, red onion, kalamata olives, parsley, and dill.
Drizzle the dressing over the salad and toss well to combine, ensuring the dressing is evenly distributed.
If desired, gently fold in the vegan feta cheese for an extra burst of flavor.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed.
Serve immediately or refrigerate for 1–2 hours to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7156 mg | 311% | |
| Total Carbohydrate | 137.2 g | 50% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 14.6 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1962 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
