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Healthy-Greek-Quinoa-Salad-Recipe
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5 from 2 votes

Greek Quinoa Salad Recipe (Vegan)

A healthy, nutritious, protein-packed Greek Quinoa Salad that's full of flavor.
Prep Time20 minutes
Cook Time30 minutes
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Keyword: easy, gluten-free, healthy
Servings: 6 people as a side
Calories: 244kcal

Ingredients

For The Salad:

  • 1 cup quinoa
  • 1 large garlic clove pressed
  • teaspoon salt
  • 280 grams (2 medium) zucchinis cut into ½ cm thick long slices
  • 1 teaspoon olive oil
  • 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:

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!

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 26g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 360mg | Potassium: 535mg | Fiber: 5g | Sugar: 4g | Vitamin A: 952IU | Vitamin C: 36mg | Calcium: 51mg | Iron: 2mg