Vegan Greek Quinoa Salad

Sinarei's Note:

This salad's fresh ingredients and robust flavors make it truly memorable. It's great on a hot summer afternoon or anytime you crave the wonderful flavors of greece. The marinated tofu takes the place of feta cheese, and the quinoa makes this dish very healthwise. I hope you enjoy it as much as I do!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 1 1/2 cups quinoa
• 3 cups water
• 1/2 cup kalamata olive
• 1/3 cup pine nuts
• 1/2 cup fresh basil
• 1 cup fresh spinach
• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• 1/3 cup scallion
• 2/3 cup red onion
• 1 cup tofu
• 2/3 cup white distilled vinegar
• 1 lemon, juice and zest of
• 3 garlic cloves, grated
• 1 tablespoon tahini

Directions:

1. Bring 3 cups water to a boil and add quinoa. Cover and reduce heat to medium/high. Let simmer about 20 minutes or until all water is absorbed. Once quinoa is done, put in a bowl and refrigerate until completely cool.
2. While quinoa is cooking, prepare fresh ingredients. Chop tofu into ½ inch cubes, and then gently crumble slightly into bowl. To tofu add 1/3 cup vinegar, half to juiced lemon, half of lemon zest, and 1 clove of grated garlic. Let marinate
3. Chop basil, parsley, cilantro, scallions and red onion. Coarsely chop spinach and add veggies into large bowl.
4. Cut Kalamata olives into quarter rings, add to bowl.
5. In a bowl, whisk together reserved vinegar, lemon juice, lemon zest, grated garlic, and tahini, set aside.
6. Add marinated tofu with marinade into bowl with veggies.
7. When quinoa is cooled, add to veggie mixture, pour in dressing, and mix thoroughly.
8. Mix in pine nuts.
9. Eat immediately or refrigerate a few hours for best results.

Reviews

[Lt. Amy]

Fresh and tasty. I didn't have parsley or cilantro but it still turned out great.