Vegan Greek Quinoa Salad Recipes

Steps:

• In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl. Cool slightly. , In a small bowl, whisk oil, lemon zest, lemon juice, garlic, parsley, mint and salt. Add vegetables to quinoa; drizzle with dressing and toss to combine. Cover and refrigerate until ready to serve.

Steps:

• In a saucepan, bring stock to a boil.
• Stir in quinoa.
• Reduce heat to med low and cover.
• Cook 15 minutes, until liquid is absorbed.
• Transfer to a large bowl and cool.
• Stir veggies and cheese into cooled quinoa.
• Whisk together dressing ingredients.
• Pour over quinoa mixture and toss.

Steps:

• 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.