Sleek Greek Quinoa Salad
A great vegan salad packed with hearty quinoa that can be eaten as a entrée or side dish. Loaded with the vegetable goodness of; cucumbers, red peppers, red onion and cherry tomatoes! This is an amazing update to an old favorite. With a hemp based dressing and quinoa as the main ingredient, this salad quickly goes from great to super.
Greek Quinoa Salad Ingredients:
- 1 cup unpolished quinoa
- 2 cups veggie stock
- ¼ teaspoon rock salt
- 2 ½ cups cherry tomatoes, halved (1 pint)
- 1 cup diced cucumbers
- 1 cup diced red pepper
- ½ cup diced red onion
- 2 tablespoons flat leaf parsley, minced
Greek Quinoa Dressing Ingredients:
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Delores hemp seeds
- 2 teaspoons dried oregano flakes
- 1 ½ teaspoons coconut sugar
- ⅛ teaspoon rock salt
Directions:
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In a medium pot, add quinoa, salt and water.
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Stir and place on stove top covered on high heat. Once it comes to a boil, reduce to low and let cook for 20 minutes. After 20 minutes, turn off heat and set quinoa aside still covered or 10 minutes. Then gently flake with a fork, until lightly fluffy.
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In a mixing bowl, add tomatoes, cucumber, red pepper, red onion and parsley. Add quinoa and gently mix.
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Blend dressing ingredients together and drizzle on top of salad. Mix well and serve. Can be refrigerated for up to 3 days.
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Makes about 6 cups.
ENJOY!
