Greek Quinoa Salad Recipe (Vegan)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
6 people as a side
-
Calories
244 kcal
-
Cuisine
Mediterranean, Greek
Greek Quinoa Salad Recipe (Vegan)
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A healthy, nutritious, protein-packed Greek Quinoa Salad that's full of flavor.
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Ingredients
For The Salad:
- 1 cup quinoa
- 1 large garlic clove pressed
- ⅓ teaspoon salt
- 280 grams (2 medium) zucchinis cut into ½ cm thick long slices
- 1 teaspoon olive oil
- ⅓ teaspoon dried oregano
- 100 grams (1 small) green bell pepper cut into ½ cm thick sticks
- 450 grams (4 medium-small) tomatoes
- 1 tablespoon chopped capers
- 90 grams (1 small) red onion finely chopped
- 2 tablespoons chopped parsley
- 70 grams pitted kalamata olives chopped
For The Dressing:
- 4 tablespoons extra virgin olive oil
- 1 ½ tablespoons red wine vinegar
- 2 teaspoons lemon juice
- ½ lemon zest
- 1 teaspoon dried oregano
Instructions
Cook The Quinoa:
- Add quinoa to a saucepan together with the garlic clove, ⅓ teaspoon salt, and 1 ¾ cups water. Bring to a boil then drop the heat to low and simmer until it absorbs all of the water stir a bit towards the end. Remove from heat and set aside.
Prepare The Veggies:
- Heat a grill pan or non-stick pan over high heat. Drizzle the zucchini slices with 1 teaspoon of olive oil and ¼ teaspoon oregano. Toss and rub to spread. Grill for 2-3 minutes on each side. They should get some color but retain their crispness. Transfer to a cutting board.
- In the same pan grill the pepper sticks for 1 minute on each side. Transfer to a cutting board as well and let cool.
- Dice both the zucchini and the peppers into ½ cm (¼ inch) pieces. Add to a mixing bowl.
- Remove stems from the tomatoes. Slice in half and scoop the insides with a teaspoon (do not discard the insides).
- Dice the tomato skins the same size, and add to the bowl with the veggies.
Make The Dressing:
- Add the 4 tablespoons of olive oil, the red wine vinegar, lemon zest, lemon juice, and 1 teaspoon of oregano together with the tomato insides in a small food processor or blender and pulse until smooth.
- Add the dressing to the quinoa which should be lukewarm. Stir to combine.
- Transfer the quinoa to the bowl with the veggies and add also the capers, olives, parsley, and onion. Mix well.
- Refrigerate for about an hour or until the salad is cooled.
- Serve with a sprinkle of dried Greek oregano on top and some crumbled feta cheese if you like!
Equipments used:
Nutrition Information
Show Details
Serving
1serving
Calories
244kcal
(12%)
Carbohydrates
26g
(9%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Sodium
360mg
(15%)
Potassium
535mg
(15%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
952IU
(19%)
Vitamin C
36mg
(40%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people as a side
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 244kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 360mg | 15% |
| Potassium | 535mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 952IU | 19% |
| Vitamin C | 36mg | 40% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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