Greek Quinoa Salad!
This Greek Quinoa Salad is a vibrant and nutritious dish that combines fresh herbs, a light dressing, quinoa, mung beans, and veggies. Complete with quinoa and mung beans, this protein-packed salad is a filling option for a side dish or main meal. I love enjoying this meal during the summer months.
I made this salad vegan and gluten-free. You could optionally add some feta cheese or plant-based cheese if you’d like.
This Greek Quinoa Salad is:
- Fresh
- Flavorful
- Vibrant
- Filled with fresh herbs
- Loaded with veggies and olives
- Protein-packed
- Filling
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Greek Quinoa Salad
Light and fresh quinoa salad with a Greek twist
Servings 6
Ingredients
Salad:
- 1 1/2 cups dried quinoa
- 3/4 cup dried mung beans
- 1 cup cherry tomatoes, halved
- 1/2 medium cucumber, diced
- 1 bunch parsley, diced
- Fresh basil or oregano, optional
- Sliced kalamata or green olives, to taste
Dressing:
- Juice of 1 medium lemon
- 1 tablespoon red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Instructions
- Cook the quinoa and mung beans separately according to your package directions. Set aside to cool.
- In a large bowl, add the cooled quinoa and mung beans, cherry tomatoes, cucumber, parsley, fresh herbs, olives, lemon juice, red wine vinegar, olive oil, sea salt, pepper, dried basil, and dried oregano. Stir to combine. Let chill in the fridge for 10-15 minutes to allow the flavours to develop.
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