QUINOA SALAD Recipe with Greek Salad Dressing | Healthy Vegetarian and Vegan Recipes!
This vegetarian salad will get you excited to eat your greens. An easy salad recipe for vegetarian and vegan meals and meal prep. This quinoa recipe with Mediterranean inspired easy salad dressing is one of the best salads I have ever made. Perfect healthy salad recipes for your busy week.
💬 Let me know in the comments if you enjoyed my healthy vegan quinoa recipes.
▶️ QUINOA SALAD RECIPE INGREDIENTS:
👉 To cook quinoa:
1/2 Cup / 95g Quinoa – Soaked for 30 minutes
1 cup / 100ml Water
👉 Salad Ingredients:
4 cups / 180g Romaine Heart (Lettuce) – thinly shredded (1/2 inch thick strips)
80g / 1/2 cup Cucumber – cut into small pieces
80g / 1/2 cup Carrots – cut into small pieces
80g / 1/2 cup Green Bell Pepper – cut into small pieces
80g / 1/2 cup Red Bell Pepper – cut into small pieces
65g / 1/2 cup Red Onion – chopped
25g / 1/2 cup Parsley – finely chopped
50g / 1/3 cup Kalamata Olives – chopped
👉 Salad Dressing Recipe Ingredients:
2 Tablespoon Red Wine Vinegar
2 Tablespoon Olive Oil – (I have used organic cold pressed olive oil)
3/4 to 1 Tablespoon Maple Syrup OR to taste (ADJUST THE MAPLE SYRUP TO YOUR TASTE)
1/2 Teaspoon Garlic (3g) – minced
1/2 Teaspoon Dry Oregano
Salt to taste (I have added 1/2 Teaspoon pink Himalayan salt)
1/4 Teaspoon Ground Black pepper
▶️ METHOD:
Thoroughly rinse quinoa until the water runs clear. The soak for 30 minutes. Once soaked strain throughly and transfer to a small pot. Add water, cover and bring to a boil. Then reduce the heat and cook for 10 to 15 minutes or until the quinoa is cooked. Once cooked, right away transfer to a mixing bowl and spread it thin to allow it to cool down.
Shred the lettuce 1/2 inch thick and chop the remainder of the vegetables. Once the quinoa has cooled down completely, top it with the chopped veggies, cover and chill it in the refrigerator until ready to use. This will keep the vegetables will remain crisp and fresh.
To a small jar, add red wine vinegar, olive oil, maple syrup, minced garlic, salt, dry oregano, black pepper. Mix well to combine. Set it aside.
When ready add the salad dressing and serve.
▶️ IMPORTANT TIPS:
👉 Shred the romaine lettuce about 1/2 inch thick
👉 Allow the veggies to chill in the refrigerator until ready to use. This will keep the vegetables will remain crisp and fresh.
👉 ADJUST THE MAPLE SYRUP in the salad dressing TO YOUR TASTE
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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