Vegan Greek Quinoa Salad

Recipe by Sinarei
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READY IN: 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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.
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