Servings
Font
Back
0 from 6 votes

Greek Quinoa Salad Recipe (Vegan)

A healthy, nutritious, protein-packed Greek Quinoa Salad that's full of flavor.

Prep Time
20 mins
Cook Time
20 mins
Servings: 6 people as a side
Calories: 244 kcal
Course: Side Dish , Salad
Cuisine: Mediterranean , Greek

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:
    Cup of Yum
  1. 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:
  1. 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.
  2. In the same pan grill the pepper sticks for 1 minute on each side. Transfer to a cutting board as well and let cool.
  3. Dice both the zucchini and the peppers into ½ cm (¼ inch) pieces. Add to a mixing bowl.
  4. Remove stems from the tomatoes. Slice in half and scoop the insides with a teaspoon (do not discard the insides).
  5. Dice the tomato skins the same size, and add to the bowl with the veggies.
Make The Dressing:
  1. 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.
  2. Add the dressing to the quinoa which should be lukewarm. Stir to combine.
  3. Transfer the quinoa to the bowl with the veggies and add also the capers, olives, parsley, and onion. Mix well.
  4. Refrigerate for about an hour or until the salad is cooled.
  5. Serve with a sprinkle of dried Greek oregano on top and some crumbled feta cheese if you like!

Nutrition Information

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

% 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.