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Greek Quinoa Salad Vegan

Greek Quinoa Salad

Light and fresh quinoa salad with a Greek twist
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Entree, Side Dish
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.