Greek Quinoa Salad

A great vegan salad packed with hearty quinoa that can be eaten as an entrée or side dish. Loaded with the vegetable goodness of cucumbers, red peppers, red onions, and cherry tomatoes! This is an amazing update to an old favorite. With a hemp-based dressing and quinoa as the main ingredient, this salad quickly goes from great to super.

Greek Quinoa Salad Ingredients:

• 1 cup unpolished quinoa
• 2 cups veggie stock
• ¼ teaspoon rock salt
• 2 ½ cups cherry tomatoes, halved (1 pint)
• 1 cup diced cucumbers
• 1 cup diced red pepper
• ½ cup diced red onion
• 2 tablespoons flat-leaf parsley, minced

Greek Quinoa Dressing Ingredients: 

• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons Delores hemp seeds
• 2 teaspoons dried oregano flakes
• 1 ½ teaspoons coconut sugar
• ⅛ teaspoon rock salt

Directions:

1. In a medium pot, add quinoa, salt, and water. 
2. Stir and place on stovetop covered on high heat. Once it comes to a boil, reduce to low and let cook for 20 minutes. After 20 minutes, turn off the heat and set the quinoa aside, still covered, for 10 minutes. Then gently flake with a fork until lightly fluffy.
3. In a mixing bowl, add tomatoes, cucumber, red pepper, red onion, and parsley. Add quinoa and gently mix.
4. Blend dressing ingredients together and drizzle on top of salad. Mix well and serve. Can be refrigerated for up to 3 days.
5. Makes about 6 cups. 

ENJOY!