Vegan Greek Quinoa Salad
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!
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1 1⁄2cups quinoa
- 3cups water
- 1⁄2cup kalamata olive
- 1⁄3cup pine nuts
- 1⁄2cup fresh basil
- 1cup fresh spinach
- 1⁄2cup fresh parsley
- 1⁄2cup fresh cilantro
- 1⁄3cup scallion
- 2⁄3cup red onion
- 1cup tofu
- 2⁄3
- 3
- 1tablespoon tahini
Advertisement
DIRECTIONS
- 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.
- 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
- Chop basil, parsley, cilantro, scallions and red onion. Coarsely chop spinach and add veggies into large bowl.
- Cut Kalamata olives into quarter rings, add to bowl.
- In a bowl, whisk together reserved vinegar, lemon juice, lemon zest, grated garlic, and tahini, set aside.
- Add marinated tofu with marinade into bowl with veggies.
- When quinoa is cooled, add to veggie mixture, pour in dressing, and mix thoroughly.
- Mix in pine nuts.
- Eat immediately or refrigerate a few hours for best results.
Advertisement