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Quinoa Greek Salad

This bright and hearty Quinoa Greek Salad is a whole-food, plant-based twist on the Mediterranean classic. With crisp veggies, briny olives, and a creamy lemon-herb dressing, it’s a refreshing, satisfying dish that’s as nourishing as it is delicious.
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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 tbsp lemon juice freshly squeezed
  • 1 tbsp red wine vinegar
  • ½ tsp dried oregano
  • 1 clove garlic finely chopped
  • ¼ tsp freshly ground black pepper
  • ¼ cup silken tofu
  • 2 cups quinoa cooked
  • 1 cup grape tomatoes halved
  • ½ large bell pepper chopped into cubes
  • ½ cup pitted kalamata olives
  • 1 cup leafy greens romaine, kale, arugula, spinach, chard, bok choy, etc., finely chopped
  • 1 small red onion halved and thinly sliced
  • ½ English cucumber cut into small cubes
  • Feta cheese optional

Method
 

  1. Whisk together the lemon juice, vinegar, oregano, garlic and pepper in a small bowl. Slowly whisk in the silken tofu until well combined and smooth. (Or put all ingredients into a small food processor and process until combined.)
  2. Gently toss the cooked quinoa, tomatoes, peppers, olives, greens, red onion and cucumber in a large bowl. Drizzle with the dressing and gently toss once again.
  3. Cover and refrigerate for at least an hour.
  4. Just before serving, top with a handful of feta if desired.

Notes

This salad travels well and tastes even better after the flavours meld—perfect for picnics, potlucks, and make-ahead meals.
Want to keep it fully WFPB? Skip the dairy and try this easy Tofu Feta—it’s tangy, crumbly, and simple to make at home.
Make extra quinoa earlier in the week so you can throw this salad together in minutes.