“Delightful Vegan Greek Snack: Mediterranean Quinoa Salad”

Allergens

N/A (allergen-free)

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until the quinoa is tender and has absorbed the liquid. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and mint. Add cooked quinoa to the bowl and toss gently to combine.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the quinoa mixture and mix well to coat.
4. Cover and refrigerate for at least 1 hour to let flavors meld.
5. Serve chilled, garnished with additional parsley or mint leaves if desired.

Chef’s Insight

Use fresh herbs for the best flavor, but dried herbs can be used as a substitute in a pinch.

Notes

This recipe can be easily doubled or tripled for larger gatherings.