Mediterranean Quinoa Salad
Nothing beats a healthy salad that acts as a main dish to make an easy dinner meal. This Vegan Mediterranean Quinoa Salad packs colourful vegetables, herbs and plant-based protein. Level up your favourite Copycat Costco Quinoa Salad recipe at home with a few simple ingredients. Whole30 Compliant, Vegan Plantbased, and Gluten-Free.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups organic Quinoa
- 1/2 cup sprouted mung beans, cooked
- 1/4 cup red lentils, cooked
- 1/2 cup finely chopped cucumber
- 1 cup chopped Roma tomato
- 1 red pepper, deseeded and finely chopped
- 1/2 cup parsley, finely chopped
- 1/4 cup edamame
- 1/4 corn
- 1/2 bunch fresh cilantro, finely chopped (optional)
- salt and pepper to taste
- 1/2 tsp apple cider vinegar
- 1/4 C extra virgin olive oil
- 1 lemon, juiced
- 2 tbsp white wine vinegar
- 1/2 tbsp maple syrup (optional)
- salt and pepper to taste
Instructions
- 1
In a small bowl, soak Quinoa with hot boiling water and a splash of apple cider vinegar for a minimum of eight hours, best overnight.
- 2
Drain and rinse the Quinoa under cold water.
- 3
Wash, chop and prepare vegetables, herbs and legumes.
- 4
Add cooked Quinoa, cooked mung beans, cooked red lentils, chopped veggies (cucumbers, Roma tomatoes, red bell peppers), and parsley in a large mixing bowl. Mix well.
- 5
Season with a dash of salt and pepper to taste.
- 6
Add fresh lemon juice, white wine vinegar, and olive oil to make the tangy dressing. If desired, you can also add a little maple syrup for sweetness.
- 7
Pour the lemon and olive oil dressing over the salad. Mix well.
- 8
Serve and enjoy.
- 9
Garnish with fresh cilantro and top with vegan feta cheese.
- 10
Store up to 4 days in the refrigerator in an airtight container.