Hearty Vegan Mediterranean Quinoa Salad
Hearty Vegan Mediterranean Quinoa Salad- Enjoy this satisfying vegan main: a generous quinoa salad with crumbled dairy-free feta cheese, roasted chickpeas and juicy tomatoes.
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Hearty Vegan Mediterranean Quinoa Salad
Ingredients needed:
1 cup quinoa
2 cups vegetable broth
1 can chickpeas, rinsed and drained and patted dry with a paper towel
1 1/2 cups chopped kale
1 cup tomatoes, sliced in half
1/2 cup Kalamata olives
1/2 cup vegan Feta cheese (I like Follow Your Heart)
For the Mediterranean dressing:
3 tbsp red wine vinegar
1/2 cup olive oil
1/2 tsp dried Oregano
1 tbsp fresh squeezed lemon juice
1 tsp Dijon mustard
salt and pepper to taste
Directions:
In a small saucepan, stir together the vegetable broth and quinoa. Bring to a boil, then lower to low/medium heat and put on the lid. Simmer for 10 minutes adding sliced kale during the last 5 minutes. You’ll know the quinoa is finished cooking when all the broth has evaporated. Fluff the quinoa with a fork when it is done cooking.
While the quinoa is cooking, roast the chickpeas in the oven. Preheat the oven to 425 degrees Farhenheit and line a baking sheet with parchment paper. Drizzle the chickpeas with olive oil and roast for 25 minutes or until crispy. Shake the tray halfway through cooking time.
In a small bowl, whisk together the red wine vinegar, olive oil, oregano, fresh squeezed lemon juice, Dijon mustard and salt and pepper.
Add the cooked quinoa to a bowl and top with the roasted chickpeas, Kalamata olives and sliced tomatoes. Top with vegan feta cheese and add the dressing.
Hearty Vegan Mediterranean Quinoa Salad
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can chickpeas, rinsed and drained and patted dry with a paper towel
- 1 1/2 cups chopped kale
- 1 cup tomatoes (sliced in quarters)
- 1/2 cup Kalamata olives
- 1/2 cup vegan Feta cheese (I like Follow Your Heart)
For the Mediterranean dressing
- 3 tbsp red wine vinegar
- 1/2 cup olive oil
- 1/2 tsp dried oregano
- 1 tbsp fresh squeezed lemon juice
- 1 tsp Dijon mustard
- salt and pepper to taste
Instructions
- In a small saucepan, stir together the vegetable broth and quinoa. Bring to a boil, then lower to low/medium heat and put on the lid. Simmer for 10 minutes adding sliced kale during the last 5 minutes. You'll know the quinoa is finished cooking when all the broth has evaporated. Fluff the quinoa with a fork when it is done cooking.
- While the quinoa is cooking, roast the chickpeas in the oven. Preheat the oven to 425 degrees Farhenheit and line a baking sheet with parchment paper. Drizzle the chickpeas with olive oil and roast for 25 minutes or until crispy. Shake the tray halfway through cooking time.
- In a small bowl, whisk together the red wine vinegar, olive oil, oregano, fresh squeezed lemon juice, Dijon mustard and salt and pepper.
- Add the cooked quinoa to a bowl and top with the roasted chickpeas, Kalamata olives and sliced tomatoes. Top with vegan feta cheese and add the dressing.
Looking for more vegan recipes like this Hearty Vegan Mediterranean Quinoa Salad?
Vegan Roasted Delicata Squash Salad
Fast and Easy Vegan Avocado Salad with Tahini Dressing
Did you try this recipe? If you enjoyed making this Hearty Vegan Mediterranean Quinoa Salad or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!
