Quinoa Greek Salad with OMG Oil-Free Dressing

Although I love salad, sometimes salad gets old; especially the same salad over and over again. In order to make a great greek salad, it's all about the dressing, but most dressings are full of oil and fat. In order to make the perfect Skinny Quinoa Greek Salad, I first had to master the dressing.

As we all know, we need to get our greens. The more nutrient-dense, the better. So, I try to eat at least one large salad a day; sometimes more than once. Regardless of the salad ingredients, the struggle is always the dressing. For instance, typical greek salad dressing is half oil, which defeats the purpose of eating a salad.

In fact, Skinny Quinoa Greek Salad with OMG Oil-Free Dressing is so close to a real Greek salad, you will be surprised. Because of the texture of the quinoa, the greek salad absorbs the flavors of the dressing.

First, calories are calories, and a salad can be ruined by the ingredients and the dressing chosen. Sometimes, I watch someone who thinks they are being 'good,' by eating salad when in reality there are more calories in the toppings and dressing than a burger and fries.

In my opinion, dressing is the game-changer. And, if I don't say so myself, this is the BEST dressing I have ever made. Not only is it oil-free, it is fabulous if I do say so myself.

Furthermore, adding the quinoa gives the salad texture and absorbs the dressing. Obviously, feta isn't in the salad, yet it tastes like it is with the quinoa. I'm not kidding when I say it tastes just like it in the quinoa greek salad.

Yield: 4 servings

Skinny Quinoa Greek Salad with OMG Oil-Free Dressing

Prep Time: 10 minutes

Total Time: 10 minutes

Nutrient Dense never tasted so good! The dressing is "to die for." If you are looking for an oil-free dressing, this is my new favorite.

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Ingredients

SALAD

• 1 large head Romaine lettuce, cleaned, core removed and chopped
• 1 cup cooked quinoa, cooled before putting in salad.
• 1 medium red onion, sliced
• 1 large English cucumber, cut in slices and quartered
• 1/2 cups Kalamata Olives, cut in half
• 1 cup grape tomatoes, cut in half
• 1 15 ounce can chickpeas (drained and rinsed)
• 1 15 ounce can sliced beets (drained and rinsed) or fresh roasted beets, sliced
• 1/2 cup red cabbage

OPTIONAL

• Mild banana peppers

OMG DRESSING

• 1/2 cup hummus of choice (I used Engine Brand)
• 1/4 cup lemon juice (juice of 2 lemons)
• 3 Tablespoons Red Wine Vinegar
• Add a little water if you need to thin or if it is tart for your taste

Instructions

Salad: 

• Cut the Romaine lettuce into bite sized pieces
• Cut the red onion in half, then cut into slivers on each side of the half
• Cut olives and tomatoes in half
• Cut the cucumber into slice and then quarters
• Place all ingredients in a large bowl
• Add quinoa

Dressing:

• Add all ingredients to a measuring cup
• Using a whisk, whisk the ingredients together
• Pour over salad and toss
• Serve

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me