Greek Power Salad
 
 
Serves 4 as a main.
Author:
Ingredients
  • ¾ cup uncooked red quinoa
  • 4 cups mâche (or sub any mild greens)
  • 1 cup cucumber, chopped (hothouse variety)
  • 1 cup cherry tomatoes, halved
  • ½ cup kalamata olives, halved
  • ⅓ cup toasted Marcona almonds
  • ⅓ cup prepared Lemon Oregano Vinaigrette
Lemon Oregano Vinaigrette
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon, plus 1 teaspoon maple syrup
  • 1 heaping tablespoon fresh oregano leaves
  • 1½ teaspoons Dijon mustard
  • 1 clove garlic
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon black pepper
Instructions
  1. Rinse quinoa and combine with 1½ cups water in a saucepan. Bring to a boil, then lower to a simmer and cook, covered for 15 minutes. After 15 minutes, turn off the stove and allow the quinoa to steam covered for 5 more minutes. Using a fine mesh sieve, pour out quinoa and rinse under cold water to stop the cooking process.
  2. To assemble salad, combine all ingredients and toss with Lemon Oregano Vinaigrette. Salad will keep in the refrigerator for one day. Store unused vinaigrette in the refrigerator for up to a week.
Lemon Oregano Vinaigrette
  1. Combine all ingredients except olive oil in a blender or food processor. Turn on blender and slowly pour in olive oil. Yields approximately ¾ cup.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/greek-power-salad/