Vegan Greek Quinoa 3

I don’t really know if avocados are Greek, but since I can’t live without them they end up in a lot of things I make.  If the rumors about ‘you are what you eat’ are true, then I am going to turn into a nutty avocado.  And things are going to get weird.

Vegan Greek Quinoa 4

Hubby just recently celebrated a birthday.  At our house we are pretty serious about birthdays.  At each of our birthdays, we get a week of birthday celebration goodness.  This year I came up with a menu of all the foods he loves, got all the ingredients, and even printed out the menu so he could request the items he wanted for lunch/dinner.

Before you think that he is super spoiled, I should share that he spoils me every day of the year, so this is one of my favorite times because I get to spoil him right back.  And this year during his birthday week he found some dresses that he thought I would like a bought them for me as a surprise.  Yep, he is a pretty amazing guy.

Vegan Greek Quinoa 1

So this recipe was developed for him, but I might request it for my birthday week this year too.  Because I have found myself really loving kalamata olives these days.  And basil makes almost anything delicious.

Health highlight of cucumbers:  Despite being one of the most farmed veggie in the world (it’s #4) there haven’t been a lot of studies done on cucumbers for their nutritional and medicinal properties.  What we do know is that cucumbers have strong antioxidant and anti-inflammatory properties.  Which is awesome news since these are vitally important to long term health and wellness.  We also know that the combination of nutrients in cucumbers has been shown to prevent cancer.

Vegan Greek Quinoa 2

Greek Quinoa Salad (vegan)
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 1 cup Quinoa
  • 2 cups Water
  • ⅓ cup Kalamata Olives (pit removed) – chopped
  • 4 Tomatoes (I roasted mine because they were out of season) – chopped
  • 1 Cucumber – chopped
  • 1 Lemon – Juice and Zest
  • 2 tablespoons Fresh Basil (chopped)
  • 1 Avocado (ripe) diced
  • ¼ teaspoon Dried Oregano
  • Salt and Pepper – to taste
  1. In a small pot bring the quinoa and water to a boil
  2. Turn the heat to low and place a lid on the pot
  3. Cook about 15 minutes, or until the quinoa is fluffy and the water is absorbed
  4. In a large bowl add the cooked quinoa, olives, cucumber, lemon juice and lemon zest, basil, avocado, and oregano
  5. Toss to combine
  6. Season with salt and pepper
  7. Serve and enjoy!


Related Posts Plugin for WordPress, Blogger...