Energizing Greek Quinoa Salad Bowl
Discover this refreshing and revitalizing Greek quinoa salad bowl that's perfect for a vegan dinner. Bursting with flavor and nutrients to fuel your body and spirit.
Allergens
None
Ingredients
- 1 cup uncooked quinoa 2 cups water or vegetable broth 1 small cucumber, diced 1 cup cherry tomatoes, halved 1/2 red onion, finely chopped 1/2 cup Kalamata olives, pitted and sliced 1/4 cup fresh parsley, chopped 1/4 cup fresh dill, chopped 1/4 cup lemon juice (about 2 lemons) 1/3 cup extra
- virgin olive oil Salt and pepper to taste
Instructions
- In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork and allow to cool.
- In a large bowl, combine cucumber, cherry tomatoes, red onion, olives, parsley, and dill. Add the cooled quinoa and toss gently to combine.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to taste. Pour dressing over the salad and mix well.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Enjoy!
Chef’s Insight
Add a sprinkle of feta cheese for non-vegan option or extra protein source like grilled chicken or tofu.
Notes
This recipe is versatile, allowing you to add or remove ingredients based on personal preference or dietary needs.