What is quinoa?
What is this plant based vegan Greek quinoa salad bowl made of? Well, just that, it’s made of quinoa and other vegetables of course, but what is quinoa exactly? It is not a grain, but the seed of the Chenopodium quinoa plant. The seeds are rich in protein, dietary fiber and B vitamins. However, the carbs are almost just as high in one cup of quinoa as it is in one cup of white rice.
Prepping your vegan Greek quinoa bowl.
Ingredients
Pickled red onion
- Red onion pealed and sliced thin
- Water
- White vinegar
- Garlic clove
- Pepper corns
Dressing
- Olive oil
- Garlic, minced
- Red wine vinegar
- Salt
- Oregano
- Basil
- Lemon, juiced
Salad
- Quinoa
- Vegetable broth
- Salt
- Pepper
- Oregano
- English cucumbers chopped
- Tri color cherry tomatoes sliced in 1/4 pieces
- Kalamata olives pitted and cut in half
- Spinach
- Vegan feta cheese
- Chickpeas
Lets start making this delicious plant based vegan Greek quinoa bowl! The very first thing you want to do is pickle the red onions. This is so easy to do, and should be made the night ahead. The longer they sit, the better they taste and will have a more vibrant color.
Start by chopping up the red onion and place all the onion into a 12 oz Mason jar. Place the garlic and pepper corns in with the onions.
Next you want to bring the water and white vinegar to a rolling boil. Important tip: Before adding the boiling water to the jar, run hot water over the outside of the jar to prevent cracking of the jar. If you have a canning funnel, use it! The last thing you want is to get boiling water all over your hands.
Very slowly, poor in the hot water/vinegar mixture and place the lid on tight.
After cooled, place the onions into the fridge over night. The next day you will have these beautiful, brilliant, delicious pickled red onions!
Next, let’s make the simple Greek dressing to go with this delicious vegan Greek quinoa bowl. You should also make this the night before to let the flavors marinade over night. Simply add all the dressing ingredients into a bowl or Mason jar and shake well. Cover and place in the fridge over night. Cook your quinoa according to package directions. One cup of uncooked quinoa will equal out almost 4 cups cooked. Let the quinoa cool completely.
Note: I use tri color quinoa, but you can use which ever you like.
Assemble your vegan Greek quinoa bowl
Chop all your veggies and add them, along with the vegan feta, into a large bowl with your cooled quinoa. Don’t forget to add those fresh pickled red onions. Drain and rinse the chick peas and also add those to the bowl.
Mix your vegan Greek quinoa bowl together extremely well using two spoons. Be sure to distribute everything as evenly ass possible. Pour your desired amount of dressing over the top and serve! For more vegan recipes, click here!
You could, however I personally am not a fan of cold rice as this dish is served cold. I think this dish would be great with cous cous as an alternative.
Vegan Greek quinoa bowl
Ingredients
Pickled red onion
- 1 red onion pealed and sliced thin
- 1/2 cup water
- 1/2 cup white vinegar
- 1 garlic clove
- 1 tsp pepper corns
Dressing
- 1 cup olive oil extra virgin
- 1 tsp garlic minced
- 1/4 cup red wine vinegar
- 1 tsp salt
- 2 tsp oregano
- 1/2 tsp basil
- 1/2 lemon juiced
Salad
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp oregano
- 2 cups english cucumbers chopped
- 10 oz tri color cherry tomatoes sliced in 1/4 pieces
- 6 oz kalamata olives pitted and cut in half
- 1 cup spinach
- 1 cup vegan feta cheese
- 15 oz chickpeas drained
Notes
Vegan greek quinoa salad
Vegan greek quinoa salad
Chop red onions and place in a jar
- Pour in vinegar and water and pickle onions over night.
Place all salad ingredients into a large bowl.
Mix all ingredients together.
Serve you delicious vegan Greek quinoa salad bowl
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