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