Vegan Mediterranean Quinoa Salad Recipes
VEGAN MEDITERRANEAN QUINOA SALAD
Steps:
- Bring water to a boil in a saucepan. Add quinoa and 1/4 teaspoon salt. Reduce heat to medium-low. Simmer, covered, until quinoa is just tender and liquid is absorbed, 12 to 14 minutes. Remove from heat, uncover, and let cool completely.
- Stir together cooled quinoa, tomatoes, cucumber, onion, olives, radishes, oil, lemon juice, mint, parsley, pepper, and remaining 1/4 teaspoon salt in a large bowl. Serve immediately or chill up to 2 hours. Sprinkle with almonds (if using) before serving.
Nutrition Facts : Calories 191.2 calories, Carbohydrate 21.3 g, Fat 9.8 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 1.2 g, Sodium 292.1 mg, Sugar 0.5 g
MEDITERRANEAN QUINOA SALAD WITH ARUGULA, AVOCADO
Mediterranean Quinoa Salad with Arugula, Avocado and Lemon Oregano Olive oil dressing. The Mediterranean Lemon Garlic Dressing brightens up this Summery Quinoa Salad. Perfect to make ahead and serve at Picnics. Vegan Gluten-free, Nut-free Soy-free Recipe.
Provided by Vegan Richa
Categories Salad
Number Of Ingredients 14
Steps:
- Make the dressing by mixing everything vigorously. in a bowl and set aside.
- Cook the quinoa: Rinse the 1/2 cup quinoa really well then combine in a saucepan with 1 1/4 cup of water, 1/4 tsp salt and 1/4 tsp dried oregano. Bring to a boil over medium heat. Once boiling, lower the heat to low, cover and cook for 13 to 15 mins. Let it sit covered for another 5 mins, then fluff and use.
- Assemble the salad: In a large bowl, add the cooled quinoa, arugula, and cherry tomatoes and mix with dressing. Add the avocado and lightly toss. Add salt and pepper. Taste and adjust the overall flavor by adding more salt, lemon or pepper. I generally add a good dash of freshly ground black pepper. Serve or Store refrigerated for upto 4 days
- To make ahead: Keep the dressing separate, toss when ready to serve.
Nutrition Facts : Calories 262 kcal, Carbohydrate 20 g, Protein 4 g, Fat 19 g, SaturatedFat 2 g, Sodium 154 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
VEGAN MEDITERRANEAN QUINOA BOWL
These Vegan Mediterranean Quinoa Bowls are loaded with flavor, texture and vibrant colors. They are one of my go-to quick and easy weeknight meals that everyone loves. My homemade vegan tzatziki sauce, hummus and tahini sauce all pair perfectly with this plant-based and gluten-free dish.
Provided by Elaine Gordon
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large skillet to medium heat and add oil, zucchini, red bell pepper and onions. Season with salt, pepper and red pepper flakes and sauté until the bell peppers are tender (about 10 minutes). Add garlic during the last minute of cooking.
- Toss in the cooked quinoa and stir to combine while warming everything through.
- Divide into 4 plates and top with a couple dollops of tzatziki and hummus (or tahini sauce). Add your desired garnishes: olives, lemon, herbs, green onions and vegan feta. Enjoy immediately.
- Store fully cooled leftovers (separate from garnishes) in an airtight container in the refrigerator for up to 5 days.
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5/5 (1)Total Time 45 minsCategory Side Dish, SaladCalories 264 per serving
- Once quinoa is done, remove from heat and allow it to cool for 30 minutes. Once cool, mix with prepared vegetables and toss with lemon pepper dressing. Refrigerate until ready to use.
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5/5 (7)Total Time 30 minsCategory Salad, SideCalories 233 per serving
- In a medium pot, add the quinoa to 3 cups of low-boiling water (add a pinch of salt). Put lid on top. Cook until liquid is gone and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and fluff with fork. Set aside to cool. (You can spread it out on a tray to cool faster)
- In a small-medium bowl, whisk all the dressing ingredients together. Adjust flavors as needed. It might taste a little tangy or salty, but it will be spread over a lot of quinoa and veggies, so keep that in mind. Set aside.
- Lightly sprinkle the crumbled tofu with salt, and pour 1-2 tablespoons of dressing on top. Gently work it in with your fingers to coat. If you'd like a tangier flavor, add a small amount of lemon juice (I do this). Set aside.
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5/5 (1)Total Time 30 minsCategory SaladCalories 436 per serving
- Cook your quinoa in advance, add to a large salad bowl together with the olives and capers and set aside. (Feel free to half the olives if you prefer).
- Slice your tomatoes into bite size pieces and dice the cucumber into cubes. Slice the red onion into thin slices and add everything to the bowl with quinoa. Crumble the feta cheese over the top then sprinkle with the fresh dill.
- In a small bowl whisk together the olive oil, red wine vinegar and oregano then pour over the salad. Gently toss to coat well.
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4.5/5 (2)Category SaladCuisine MediterraneanTotal Time 35 mins
- Cook the quinoa. (Instructions for cooking the best, fluffy quinoa are here in my green pea quinoa recipe.)
- Open the can of chickpeas and rinse them. You can keep the liquid from the can and use it later as aquafaba, if you want.
- Chop all the ingredients, including the cherry tomatoes, olives, onions, fresh basil leaves and any other optional ingredients you'd like to use.
- Put everything in a bowl, then combine with the fresh lemon juice, olive oil, vinegars, salt and pepper.
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5/5 (2)Category Lunch or Side
- In a medium sized mixing bowl combine the cooked quinoa (chilled or room temperature not hot), red onions, cucumber, tomatoes, olives, feta, green onions and parsley. Set aside.
- In a small glass bowl, whisk together the dressing ingredients until well combined. Pour the dressing on top of the quinoa salad and gently toss to combine. Serve immediately.
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Ratings 6Category SaladCuisine MediterraneanTotal Time 30 mins
- Prepare the salad. In a large bowl, combine the quinoa, vegetables, and remaining ingredients. Drizzle with dressing and gently toss the salad. Serve immediately.
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Servings 4Estimated Reading Time 3 minsCategory Main DishTotal Time 30 mins
- Cook quinoa according to package instructions. Add a pinch of salt to the cooking water. Let cool completely before adding to the rest of the salad.
- Once quinoa is cooled, combine it in a large mixing bowl with all the chopped veggies, olives, and herbs.
- Pour dressing over the ingredients, along with a generous shake of salt and a fresh cracked pepper.
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- In a bowl combine the quinoa, chickpeas, cucumber, bell pepper, onion, tomato, parsley and cilantro.
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- Prepare the greek salad dressing: Add all of the salad dressing ingredients, except the olive oil, to a bowl and whisk together. Slowly add the olive oil, and whisk fast, while pouring until the dressing has emulsified.
- Pour some of the greek salad dressing onto the quinoa salad and give it a taste. If you want more dressing, simply add more. Store leftover salad dressing in an airtight container. Enjoy!
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