Greek Quinoa Salad (v&gf)

Greek Quinoa Salad (v&gf)

Vegan Greek quinoa salad with fine dressing. Packed with healthy veggies and quinoa, this salad provides you with a truckload of healthy ingredients. High in protein, vitamins and minerals. Suitable as a main course or side dish with grilled food. High in protein, high in fiber and gluten-free. Suitable for a low-carb diet.

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 212kcal

Ingredients

FOR THE SALAD:

150 g Quinoa I use light quinoa, alternatively colored or red quinoa
450 ml Water
1 Piece red onion peeled and cut into fine rings
½ Piece Snake cucumber finely diced
150 g Cherry tomatoes washed and halved
265 g Chickpeas drained and washed thoroughly 1 can or jar with 400g
½ Pack Feto (package approx. 200g) cut into cubes (optional), or another vegan feta of your choice
½ Cup Olives I use black olives, here just use what you love

FOR THE DRESSING:

15 ml Olive oil or another oil of choice, if oil-free simply omit or use more to taste
30 ml Lemon juice
15 ml maple syrup alternatively date sweetener or agave syrup
1 tbspn Oregano dried
Salt to taste
Pepper to taste

TO SERVE:

Fresh baguette or focaccia
Parsley to taste

Metrisch - Tassenangaben

Instructions

Wash quinoa thoroughly with cold water, preferably with the help of a close-meshed sieve.
150 g Quinoa, 450 ml Water
Place in a saucepan and add water.
Bring to a boil and simmer for 15 minutes. Remove from heat and let swell for another 10-15 minutes, until the water is absorbed and the quinoa is nice and fluffy. Salt lightly to taste. Place in a large salad bowl, set aside and allow to cool slightly.
In the meantime, process all Vegetables process as described above and add to the quinoa.
1 Piece red onion, ½ Piece Snake cucumber, 150 g Cherry tomatoes, 265 g Chickpeas drained and washed thoroughly, ½ Pack Feto, ½ Cup Olives
For the DRESSING Mix olive oil, lemon juice, maple syrup, oregano, salt and pepper and set aside.
30 ml Lemon juice, 15 ml maple syrup, 1 tbspn Oregano, Salt to taste, Pepper to taste, 15 ml Olive oil
Pour dressing over the quinoa and vegetables and mix everything well.
Portion onto plates and serve with baguette or other accompaniments of choice.
Fresh baguette or focaccia, Parsley to taste
Can be prepared the day before, store covered in the refrigerator. Keeps up to 3 days airtight in the refrigerator.

Nutrition