Vegan Greek Quinoa Salad (with Option to Add Chicken)

Name: Vegan Greek Quinoa Salad (with Option to Add Chicken)
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 cup uncooked quinoa (180g); 2 cups water; 1/2 tsp salt; 1 cups diced cucumber (150g); 1/2 cup diced red onion (75g); 1/3 cup sliced kalamata olives (50g); 1/4 cup finely chopped fresh parsley; 1 small lemon, squeezed; 1 Tbsp olive oil (15g); 1 tsp each: Italian seasoning & onion powder

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings
4 servings
Calories
262 kcal
Course
Side Dish, Main Course, Salad
Cuisine
Mediterranean

Vegan Greek Quinoa Salad (with Option to Add Chicken)

Heidi Hunt

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This Greek Quinoa Salad is bursting fresh bright mediterranean flavors that will make this a go-to recipe all spring and summer long! A great vegan dish that can be served as a meal or side dish. You can also easily add chicken or your favorite protein if you're looking for an extra-protein kick.

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Ingredients

Servings

1 cup uncooked quinoa (180g)
2 cups water
1/2 tsp salt
1 cups diced cucumber (150g)
1/2 cup diced red onion (75g)
1/3 cup sliced kalamata olives (50g)
1/4 cup finely chopped fresh parsley
1 small lemon, squeezed 2 Tbsp lemon juice
1 Tbsp olive oil (15g)
1 tsp each: Italian seasoning & onion powder

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Instructions

First, rinse the quinoa in a fine mesh strainer under cold water for 1-2 minutes. Then add the rinsed quinoa, water and salt to a medium saucepan. Bring to a boil over high heat then reduce heat to medium-low to maintain a gentle simmer. Simmer uncovered for 15 minutes, stirring occasionally, or until all the water has been absorbed. Then transfer quinoa to a large bowl and place in the fridge to cool for about 30 minutes.
While quinoa is cooling, prepare the rest of the ingredients (you can also do this while the quinoa is cooking). Then once the quinoa is mostly cool, fluff it up with a fork, then add the rest of the ingredients to the large bowl and mix well to combine. Taste and add any extra salt, pepper, lemon juice and/or seasoning to taste.
Allow the flavors to meld together for 20 minutes before eating. Keep stored in an airtight container in the fridge for 4-5 days. Serve with Greek Chicken for more protein or keep as is (or add beans) to keep this recipe vegan. This quinoa salad is best served chilled or at room temperature but you can heat up too!

Notes

Rinsing the quinoa well before cooking helps hydrate the seeds and soften the quinoa. If you don’t rinse, the quinoa usually doesn’t pop open as much and it has a firmer texture. The unrinsed quinoa also has a nuttier, earthier flavor. If you rinse it, the flavors are milder and the flavors of the other ingredients shine through more.
With Greek Chicken:
Per serving: 1/4 of salad (186g) + 70g cooked chicken
Nutrition per serving: 400 calories 37C / 12F / 36P MFP entry: LFF Greek Chicken Quinoa Salad

Nutrition Information

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Serving 1/4 of salad (186g) Calories 262kcal (13%) Carbohydrates 36g (12%) Protein 7g (14%) Fat 10g (15%) Saturated Fat 0.5g (3%) Fiber 4.7g (19%) Sugar 4.6g (9%)