Quinoa Greek Salad #recipe #allergyfriendly #saladrecipe

Mediterranean Quinoa Salad

Serves: 6 servings

Prep Time: 10 mins
Total Time: 10 mins

Equipment:
Large Bowl
Small Bowl
Mixing Spoon
Measuring Cups and Spoons
Knife and Cutting Board
Whisk

Ingredients:
Salad
2 Roma Tomatoes, diced
1 English Cucumber, diced
1 Red Bell Pepper, diced
1 Shallot, or ½ red onion, medium diced
14 ounces Black Olive Can, sliced
3 Cups Cooked Quinoa, cooled

Dressing
¼ Cup Olive Oil
2 Cloves Garlic, minced
2 Tablespoons Red Wine Vinegar, (see notes)
1½ Tablespoon Lemon Juice
1 Tablespoon Shallot, minced
1 teaspoon Nutritional Yeast, gluten free
1 teaspoon Oregano, dried
1 teaspoon Mustard, (see notes for alternate)
½ teaspoon Basil, dried
½ teaspoon Sea Salt
¼ teaspoon Ground Pepper

Directions:

In a large bowl combine all the salad ingredients. Stir well with a large spoon to mix. Set aside while making the dressing.

In a small bowl combine the dressing ingredients. Whisk to emulsify the dressing. Drizzle the dressing on the salad from the first step. (For the best flavour add the dressing up to 30 minutes before serving.)

Cover and chill in the refrigerator until just before serving. Stir before serving.

Notes:
The red wine vinegar you choose should be vegan, if you cannot have wines that are clarified with eggs (albumin), dairy (casein), or fish (isinglass). Vegan wines do not use those animal based fining agents and it may depend on what kind of red wine at the base of your vinegar and what you and your allergist and medical team have determined is safe for you.

Mustard Free- replace the mustard with our mustard alternative sauce found on our site.

1 cup of dried quinoa will yield 3 cups of cooked quinoa.

Cook and cool the quinoa before making this side salad recipe. We like to make it up the night before to get it really cold and not be rushed when making the salad.

The veggies in the salad should be cut in medium diced pieces for easy eating.

The dressing can be made ahead and stored for up to 3 days. The salad will keep for up to 24 hours after the dressing has been mixed into it. If you need to make this salad ahead, don’t put the dressing on it until 30 mins before serving, or less. The salad will keep if stored separately from the dressing for up to 48 hours. It is soooo good the next day!

Garnish with fresh oregano leaves, if desired.

Add a cooked cut up chicken breast for more protein, if you’d like. The Italian dressing baked chicken works well with this recipe.

We’re making a really easy quinoa Greek salad. Start out by mincing up garlic, adding some red wine vinegar, olive oil, nutritional yeast, salt, pepper, herbs, a dash of mustard, shallots, and a bit of lemon juice. Mix it all together and set it aside to let it chill and melt. Then we added in what we like in a Greek salad. We’ve got peppers, cucumbers, tomatoes, black olives, and some shallots. Then we added in chilled quinoa. You might notice it is in a bag. That’s because we only made it that day and it needed to be chilled. So, throw it in the bag really thinly, cool it under cold water, and it is done. Now, don’t forget to check all your ingredients and make sure that they are allergy friendly for you. Don’t forget to follow us for more easy, allergyfriendly recipes.