Greek Goddess Vegan Quinoa Salad
If a Greek salad became vegan, and then met a green goddess dressing on a health kick, and the two of them fell directly into a bowl of Peruvian quinoa, the result would be something like the salad I’m sharing here today. A strong quinoa base gives this Greek Goddess vegan quinoa salad a good start, and it is topped with tofu, Kalamata olives and cucumber. The dressing is packed full of leafy green herbs and spinach, with a little kick of garlic and ginger, and savory, nutty tahini. The entire recipe is also gluten-free, added sugar-free, and oil-free]- essentially, a perfectly tasty and healthy meal or side.
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The Post-Holiday Need for Healthy Food
Sometimes the recipes I do have to do with what’s in season, holidays, or other calendar events. Sometimes they have to do with creating balance- making sure my content is varied and interesting. Other times what you see is simply what I felt like eating- which is the case with this vegan quinoa salad. For the past almost month, I have been indulging in cookie after cookie, enjoying one truffle after another, slice after slice of ginger bread, and when I can’t stand any more sweets I can always move on to a baked holiday vegan cheese or a hearty holiday loaf. A few days ago, I woke up and said “Enough”. I couldn’t eat another cookie, sweet, or heavy holiday treat. I wanted something light and filling, and hence this Greek goddess vegan quinoa salad was born.
Looking for Healthy Vegan Recipes? Try one of these!
- Garlicky Lacto-Fermented Snap Peas Snack
- Tempeh and Pomelo Salad with Avocado
- Indian-Spiced Vegan Warm Pumpkin Salad
- Sesame Blistered Shishito Peppers
- Hearty Bean Dinner Salad with Sun Dried Tomato Dressing
- Vegan Barley Risotto with Shiitake Mushrooms
- No Rice Sushi with Sweet Potato and Jicama
Making this Vegan Quinoa Salad
The beauty of this salad is in its simplicity. Once you have cooked quinoa, it shouldn’t take more than 10-15 minutes to have it together and on the table. Cucumbers, onions, olives and tofu are chopped (I used half of a package of Trader Joe’s sprouted tofu, which comes in a handy two-pack perfect for this recipe). The taste of sprouted tofu isn’t too much different from non-sprouted tofu, and nutrition-wise it isn’t too different either (although sprouted tofu is a little higher in calcium, protein, and calories). All of the ingredients for the salad are tossed into a big bowl, and then its time for the dressing.
The dressing is unusual in the sense that we don’t use any oil- although it’s not fat-free, and is made creamy with tahini. It is also completely stuffed with greens- parsley, cilantro and spinach. It’s my version of a green goddess dressing, and it’s healthy, flavorful, and bright, cheerful, green. Because it’s loaded with herbs, it’s actually more flavorful than most oily dressings, and I’ll definitely be making for all sorts of different salads in the future. A side note- if you’re one of those people that find cilantro tastes like soap, never fear. You can sub out the cilantro for more parsley, spinach, or a combination of the two and it will still be fresh and delicious. From there it’s just a whiz in the blender, and you’re left with a creamy, delicate, flavorful dressing. Toss it with your salad, and you have a light, healthy dinner that leaves you feeling good about cookies for dessert.
Greek Goddess Vegan Quinoa Salad
Ingredients
- 3 cups of cooked quinoa (about 1 cup uncooked)
- 1 large cucumber
- ½ onion
- 7.5 oz. sprouted tofu (or other tofu)
- ½ cup chopped kalamata olives
- 1 clove of garlic
- A small piece of fresh ginger (about 5 grams)
- 1 cup fresh cilantro, lightly packed
- 1 cup fresh parsley, lightly packed
- 2 cups fresh spinach, lightly packed
- ¼ cup tahini
- Juice from one lemon
- Salt and pepper, to taste
Instructions
- Peel and chop the cucumber into small cubes. Cube the tofu, and dice the onion. Chop the olives and place all the ingredients in a large bowl and toss.
- Place all the ingredients for the dressing in the blender and blend until smooth, added water as needed to thin. Pour over the salad and toss to combine. Serve room temperature or chilled.
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Let’s hear from you…
- Can you make it through the holidays without being cookied-out?
- Do you like to much on a vegan quinoa salad when you want something a little healthier? What other health foods do you enjoy?
- Who would win in a fight- a vegan Greek salad, a health-conscious green goddess dressing, or a bowl of Peruvian quinoa?
Share your thoughts with us in the comments below!
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