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–+ servings
vegan Greek salad recipe
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5 from 4 votes

Quinoa Greek Salad

This Quinoa Greek salad recipe is hearty, healthy, and packed with fresh Mediterranean flavor! Serve it as a side dish, or enjoy it as a meal. The dressing is tangy and to die for! So, dig into this tasty vegan Greek salad!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 643kcal
Author: Kathy Carmichael

Ingredients

Salad Ingredients

  • 1 large head Romaine lettuce cleaned, core removed, and chopped
  • ½ cup red cabbage shredded
  • 2 cups cooked quinoa Cooled before putting in the salad
  • 1 medium red onion sliced thin
  • 1 large English cucumber cut in slices, and quartered
  • ½ cups Kalamata Olives cut in half ( skip if you are avoiding foods with natural oils)
  • 1 cup grape tomatoes cut in half
  • 15 ounces chickpeas drained and rinsed
  • 15 ounces sliced beets drained and rinsed or fresh roasted beets, sliced
  • 1 can artichokes in water quartered
  • 6 ounces tofu feta cheese optional
  • ¼ cup banana peppers sliced (optional)

Vegan Greek Dressing

Instructions

Quinoa

  • Cook quinoa according to the directions; allow cooling completely before adding it to the salad.

Salad:

  • Place the chopped Romaine lettuce in the base of a bowl or plate.
  • Arrange the ingredients in rows with the quinoa in the center.
  • If servings in individual bowls, divided the ingredients into separate bowls.

Dressing

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

Video

Notes

  • If using canned beets, drain and lay the beets on paper towels to reduce the amount of moisture from the brine.
  • Do the same for the artichoke hearts and the banana peppers.
  • Make sure the quinoa is cool before adding to the salad ingredients.
  • So, if the dressing is cold, refrigerate it beforehand. If chilling the dressing makes it too thick, add water and whisk again.
  • Do not dress the salad until serving.
  • The dressing will last for 3-5 days refrigerated.

Nutrition

Calories: 643kcal | Carbohydrates: 98g | Protein: 22g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 300mg | Potassium: 1333mg | Fiber: 21g | Sugar: 24g | Vitamin A: 14209IU | Vitamin C: 32mg | Calcium: 207mg | Iron: 8mg