Mouth-Watering Vegan Greek Quinoa Salad Recipe

This vegan Greek quinoa salad recipe is the perfect choice for anyone looking for a healthy, delicious and fulfilling meal. It’s packed with protein, fiber, and nutrients that will keep you feeling satisfied and energized throughout the day. As a bonus, it’s incredibly easy to make and takes minimal time to prepare.

If you’re a fan of Mediterranean cuisine, this salad will satisfy your cravings for the classic Greek flavors. It features bold and tangy notes with kalamata olives, feta cheese (vegan), lemon juice and more spices that complete the traditional Mediterranean taste.

One of the best things about this recipe is its versatility. You can easily customize it to match your personal preferences or dietary restrictions. Whether you want to add more vegetables or change up the spices, this recipe makes a great base that allows for infinite variations.

So if you’re looking for a unique twist on a traditional Greek salad, look no further than this vegan Greek quinoa salad recipe. It’s healthy, easy to make, and packed with flavor that will convince anyone of its deliciousness!

Why You’ll Love This Recipe

Vegan Greek Quinoa Salad
Vegan Greek Quinoa Salad

Picture a flavorful, healthy and hearty dish that carries the distinctive Mediterranean flavors without any animal products. That’s right, this vegan Greek quinoa salad recipe is your answer to a refreshing meal that can be enjoyed any time of the day.

One of the things I love about this dish is its versatility. Not only does it make for an excellent side dish at dinner parties, but it can also work as a light and satisfying lunch or even pack it up for a picnic thanks to its easy-to-store components.

But what makes our vegan Greek quinoa salad recipe unique? For starters, we incorporate an array of fresh herbs like cilantro, parsley, and basil that add heaps of flavor while giving your body a needed boost of vitamins and minerals. The tangy taste comes from the combination of tahini, garlic cloves, lemon juice and zest, and white distilled vinegar in our homemade dressing.

Moreover, our tofu feta adds cheesy goodness while keeping within the bounds of a plant-based diet. Add chopped tomatoes, cucumbers, red onions scallions, kalamata olives, and some pan-seared pine nuts to create a perfect balance between textures and flavors.

Also, quinoa is every nutritionist’s go-to ingredient as it provides high-quality protein while being gluten-free. In fact, this dish was designed with dietary needs in mind; we made sure that this quinoa salad is entirely gluten-free without compromising the robust flavors.

In conclusion, whether you’re looking into following the Mediterranean diet or merely seeking a mouthwatering vegan meal option that will leave your belly contented and your palate satisfied – our vegan Greek quinoa salad recipe ticks all those boxes. Get ready to take your taste buds on a journey to Greece without ever leaving your kitchen!

Ingredient List

 A colorful and healthy Vegan Greek Quinoa Salad to satisfy your taste buds!
A colorful and healthy Vegan Greek Quinoa Salad to satisfy your taste buds!

Here are the ingredients you will need for your vegan Greek quinoa salad:

For the Salad:

  • 1 cup uncooked quinoa, rinsed.
  • 2 cups vegetable broth or water.
  • 1 medium red onion, diced.
  • 1 red bell pepper, diced.
  • 1 medium cucumber, diced.
  • 1 cup fresh parsley, chopped.
  • 2 cups fresh spinach leaves.
  • ½ cup kalamata olives.
  • ⅓ cup pine nuts.

For the Tofu Feta:

  • 15 oz. firm tofu, drained and rinsed.
  • Juice and zest of half a lemon.
  • 2 garlic cloves, minced.
  • 1 tablespoon white distilled vinegar or apple cider vinegar.
  • Salt and freshly cracked black pepper to taste.

For the Lemon Vinaigrette:

  • Juice and zest of one lemon.
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • 1 tablespoon tahini
  • 2 teaspoons red wine vinegar
  • Salt and freshly cracked black pepper to taste.

Optional Additions:

  • Cherry tomatoes
  • Romaine lettuce
  • Scallions
  • Fresh cilantro
  • Fresh basil.

All of these ingredients are easy to find at your local grocery store or farmers market. Make sure to get fresh vegetables and herbs, as they are key in bringing out the Mediterranean flavors in this dish. Don’t be afraid to get creative with this recipe by adding some of your favorite vegetables or herbs!

The Recipe How-To

 Quinoa, the versatile grain, meets the flavors of the Mediterranean in this salad.
Quinoa, the versatile grain, meets the flavors of the Mediterranean in this salad.

Prepare the Quinoa and Tofu Feta

Start by cooking one cup of dry quinoa according to package instructions, using vegetable broth instead of water. Once cooked, remove from heat, and let cool.

While the quinoa cooks, it’s time to prepare the tofu feta. Take a 15 oz block of firm tofu and cut it into small cubes. In a medium bowl, whisk together 3 tablespoons each of lemon juice and white distilled vinegar, and add in the tofu cubes. Cover and place in the refrigerator for at least 10 minutes or until ready to use.

Make the Lemon Vinaigrette Dressing

In a small bowl, combine 2 cloves of minced garlic, 1 tablespoon of lemon zest, 1 1/2 tablespoons of tahini, and 1/4 cup of olive oil. Whisk these ingredients until smooth before adding 1/4 cup of lemon juice, 2-3 tablespoons of water, and salt and pepper according to your taste preference. Continue whisking until all ingredients are well combined.

Assemble the Salad

In a large bowl, combine the cooled quinoa with 1 cup of halved cherry tomatoes, 1 diced red onion, and 1/2 cup each of chopped fresh parsley, cilantro, basil, and spinach. Add in the drained and rinsed tofu feta along with 1 cup of sliced Kalamata olives, 1 cup diced cucumber, and 2 thinly sliced scallions.

Add the lemon vinaigrette dressing to the salad bowl, toss everything to combine making sure that everything is coated with the dressing evenly.

Before serving your vegan Greek quinoa salad with tofu feta, top it off with a handful or two of baby spinach, some thinly sliced Romaine lettuce leaves, pine nuts (optional), some crumbled vegan Feta cheese (optional) for added flavor.

Substitutions and Variations

 Freshly chopped veggies and herbs add a refreshing crunch to every bite.
Freshly chopped veggies and herbs add a refreshing crunch to every bite.

Ah, the beauty of creative cooking! This recipe can surely tickle your taste buds, but do not be afraid to make some alterations to suit your preferences. Here are some substitution and variation ideas for this vegan Greek quinoa salad recipe.

– Protein substitutions: If tofu is not your thing or you want to switch things up, you can substitute it with chickpeas, black beans, or lentils for an added plant-based protein.

– Nut substitutions: For pine nut allergies or personal preference, try swapping them with almonds, sunflower seeds or pumpkin seeds for added crunch and flavor.

– Cheese substitutions: If you want more cheesy goodness instead of the feta-like tofu, go ahead and add vegan cheese of your choice. A good crumbled cashew cheese would work well here too.

– Veggie variations: Mix up the vegetables as you please. For example, use kale in place of spinach or arugula in place of basil.

– Dressing substitutions: Change up the dressing to match your desired flavor profile. Try a garlic tahini dressing instead of the Greek dressing for some Middle Eastern flavors.

Overall, you can get creative and make it yours according to what ingredients are available in your fridge or pantry that day. The possibilities are endless as long as you balance flavors, colors and textures to ensure a delicious end product. Don’t be afraid to experiment – who knows what masterpiece you may come up with!

Serving and Pairing

 The perfect combination of protein and fiber to keep you feeling full and satisfied.
The perfect combination of protein and fiber to keep you feeling full and satisfied.

When it comes to serving and pairing this Vegan Greek Quinoa Salad recipe, there are a variety of options that can enhance the flavors and textures of the dish. This salad is perfect for a light lunch or dinner, or as a side dish. It’s also great for meal prep as it can be stored in the fridge for up to three days.

One of my favorite ways to enjoy this salad is to pair it with warm pita bread or crackers, dipping them into some homemade hummus or a creamy tahini sauce. The nuttiness of the tahini provides a nice contrast to the fresh and zesty flavors of the salad. If you’re looking to add some protein, baked tofu cubes or chickpeas make for hearty and delicious additions.

For a full Mediterranean experience, serve this salad with a Greek-inspired main dish like souvlaki or vegan moussaka. Alternatively, you could also pair it with grilled vegetables or a seared portobello mushroom steak for an even lighter option.

If you’re hosting a gathering, consider serving this salad in a large bowl accompanied by fresh greens and herbs like romaine lettuce and sliced basil leaves. You can also sprinkle some pine nuts over the top for added texture and crunch.

No matter how you decide to serve and pair this Vegan Greek Quinoa Salad recipe, it’s sure to leave your taste buds satisfied and your body nourished.

Make-Ahead, Storing and Reheating

 This Vegan Greek Quinoa Salad is a party in your mouth!
This Vegan Greek Quinoa Salad is a party in your mouth!

Being able to prepare meals in advance can save time and effort when it comes to meal planning. The Vegan Greek Quinoa Salad recipe is perfect for making ahead of time, especially if you want to reduce last-minute preparation.

The salad can be stored in an airtight container in the refrigerator for up to 3-4 days, but make sure to store the dressing separately as it can cause the greens to wilt if mixed together. You can also store the quinoa and vegetables separately if you plan to use them in other dishes during the week.

If you need to reheat the salad, place it in a microwave-safe dish and reheat it for about 1-2 minutes until it is heated through or warm enough to enjoy. Alternatively, you can reheat it on the stovetop by adding 1-2 tablespoons of water or vegetable broth in a pan or skillet under medium heat and cook for a few minutes while stirring occasionally. Make sure not to overcook it, as this can lead to mushy veggies and soft quinoa.

Remember that before reheating, check that your salad doesn’t contain any ingredients that are not suitable for reheating such as fresh herbs like cilantro or parsley. If this is the case, add them at serving time instead!

Tips for Perfect Results

 Toss together this salad in under 30 minutes for a quick and nutritious meal.
Toss together this salad in under 30 minutes for a quick and nutritious meal.

As a vegan chef, I understand the importance of making sure that your dishes come out great not just in taste but also in presentation. Here are some tips to help you achieve perfect results for your Vegan Greek Quinoa Salad Recipe.

1. Cook the quinoa properly

To avoid a mushy salad, rinse your quinoa properly before cooking it. You can also use vegetable broth instead of water to add extra flavor.

2. Dressing is key

The dressing brings out the best flavors in any salad. I recommend using my tahini-lemon vinaigrette or a simple homemade Greek dressing with an extra virgin olive oil base and red wine vinegar.

3. Use fresh herbs and veggies

For that authentic Greek flavor, make sure to use only fresh herbs like parsley and basil, along with ripe cherry tomatoes, cucumber, and red onion. This makes a huge difference in color and flavor.

4. Suitable tofu replacement

For those who want to enjoy their Vegan Greek Quinoa Salad Recipe as Vegans traditionally would, try replacing feta cheese with tofu “feta” made with tofu, lemon juice, garlic cloves, and salt.

5. Toasted nuts give extra crunch

Pine nuts or even slivered almonds added to your Greek Quinoa Salad provide delicious chunky bites mixed into the salad, especially when they’re toasted beforehand.

6. Salt and pepper to taste

Season with salt & pepper, going light on the salt since many of the other ingredients tend to have natural saltiness.

By following these tips while making the Vegan Greek Quinoa Salad Recipe correctly, you’ll have a deliciously hearty Mediterranean dish that’s full of nutrients yet gluten-free!

Bottom Line

In conclusion, this vegan Greek quinoa salad recipe has everything you need for a filling and flavorful meal that is also healthy and nutritious. From the fresh vegetables and herbs to the protein-packed tofu and chickpeas, this salad is a perfect representation of the Mediterranean diet. Moreover, it is adaptable to fit your taste preferences or dietary restrictions, with many substitutions and variations possible.

Whether you are looking for an easy weeknight meal or a dish to impress your guests at a summer barbecue, this quinoa salad will not disappoint. With its bright colors and bold flavors, it is sure to be a crowd-pleaser. Plus, it can easily be made ahead of time for quick and convenient meal prep.

So give this vegan Greek quinoa salad recipe a try the next time you’re in the mood for something healthy, flavorful, and easy to prepare. Your taste buds (and your body) will thank you!

Vegan Greek Quinoa Salad

Vegan Greek Quinoa Salad Recipe

This salad's fresh ingredients and robust flavors make it truly memorable. It's great on a hot summer afternoon or anytime you crave the wonderful flavors of greece. The marinated tofu takes the place of feta cheese, and the quinoa makes this dish very healthwise. I hope you enjoy it as much as I do!
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Prep Time 20 mins
Cook Time 20 mins
Calories 213.1 kcal


  • 1 1/2 cups quinoa
  • 3 cups water
  • 1/2 cup kalamata olive
  • 1/3 cup pine nuts
  • 1/2 cup fresh basil
  • 1 cup fresh spinach
  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1/3 cup scallion
  • 2/3 cup red onion
  • 1 cup tofu
  • 2/3 cup white distilled vinegar
  • 1 lemon, juice and zest of
  • 3 garlic cloves, grated
  • 1 tablespoon tahini


  • Bring 3 cups water to a boil and add quinoa. Cover and reduce heat to medium/high. Let simmer about 20 minutes or until all water is absorbed. Once quinoa is done, put in a bowl and refrigerate until completely cool.
  • While quinoa is cooking, prepare fresh ingredients. Chop tofu into ½ inch cubes, and then gently crumble slightly into bowl. To tofu add 1/3 cup vinegar, half to juiced lemon, half of lemon zest, and 1 clove of grated garlic. Let marinate
  • Chop basil, parsley, cilantro, scallions and red onion. Coarsely chop spinach and add veggies into large bowl.
  • Cut Kalamata olives into quarter rings, add to bowl.
  • In a bowl, whisk together reserved vinegar, lemon juice, lemon zest, grated garlic, and tahini, set aside.
  • Add marinated tofu with marinade into bowl with veggies.
  • When quinoa is cooled, add to veggie mixture, pour in dressing, and mix thoroughly.
  • Mix in pine nuts.
  • Eat immediately or refrigerate a few hours for best results.

Add Your Own Notes


Serving: 178gCalories: 213.1kcalCarbohydrates: 27.3gProtein: 8gFat: 8.7gSaturated Fat: 0.9gSodium: 93mgFiber: 3.3gSugar: 1.3g
Keyword < 60 Mins, Grains, Healthy, Low Cholesterol, One-Dish Meal, Vegan
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