Greek Cuisine, Lunch, Mediterranean Cuisine, Salads
Greek Quinoa Salad Easy Vegan Meal Prep
When it comes to meal prepping, simplicity and taste are key. Our Greek Quinoa Salad ticks all the boxes. Packed with protein, fiber, and a burst of Mediterranean flavors, it’s the perfect recipe for a healthy week ahead. Let’s dive into how you can create this delightful meal.
Ingredients & Substitutions
Quinoa
- ⅔ cup dried quinoa
- 1 ⅓ cup water or low-sodium vegetable broth
Salad
- 1 19oz can rinsed, drained chickpeas
- 1 cucumber, diced
- 1 ½ cups cherry tomatoes, halved
- ½ small red onion, finely chopped
- ½ cup pitted kalamata olives
- ⅓ cup vegan feta
Dressing
- ¼ cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 clove minced garlic
- ½ tsp dried oregano
- ½ tsp Dijon mustard
- Salt and pepper to taste
- 1 tbsp nutritional yeast (optional)
Helpful Tools
To make your meal prep smoother, here are some handy tools you might need:
- Mixing bowls
- Whisk
- Containers for storage
How to Make this
- Cook the quinoa according to package instructions, and allow it to cool. (I cooked mine in vegetable broth for more flavor.)
- Meanwhile, chop your veggies and make the dressing by whisking together olive oil, red wine vinegar, oregano, garlic, Dijon, salt, pepper, and nutritional yeast. Set aside.
- Finally, assemble your meals by dividing all ingredients into 4 separate containers. Leave the dressing on the side, and top with it when you are ready to eat. Enjoy!
Tips & Tricks
- Experiment with different vegetables: Don’t hesitate to add or substitute ingredients based on your preferences or what’s in your fridge.
- Make a big batch: This recipe is perfect for meal prep, so consider making extra servings to have healthy lunches or dinners throughout the week.
- Customize the dressing: Adjust the dressing’s flavor by adding more or less vinegar, garlic, or Dijon mustard to suit your taste.
FAQ:
Yes, you can definitely use regular feta cheese if you’re not following a vegan diet.
No, nutritional yeast is optional, but it adds a pleasant, cheesy flavor to the dressing.
Absolutely! Ensure that your Dijon mustard and quinoa are gluten-free, and you’re good to go.
When stored in airtight containers in the refrigerator, this meal prep can last up to 4-5 days.
Quinoa Greek Salad Meal Prep
Ingredients
Quinoa
- ⅔ cup dried quinoa
- 1 ⅓ cup water or low sodium veg broth
Salad
- 1 19oz can rinsed, drained chickpeas
- 1 cucumber, diced
- 1 ½ cups cherry tomatoes, halved
- ½ small red onion, finely chopped
- ½ cup pitted kalamata olives
- ⅓ cup vegan feta
Dressing
- ¼ cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 clove minced garlic
- ½ tsp dried oregano
- ½ tsp dijon mustard
- salt and pepper to taste
- 1 tbsp nutritional yeast (optional)
Instructions
- Cook the quinoa according to package instructions, and allow to cool. (I cooked mine in veg broth for more flavour)
- Meanwhile, chop your veggies and make the dressing by whisking together olive oil, red wine vinegar, oregano, garlic, dijon, salt, pepper, and nutritional yeast. Set aside.
- Finally, assemble your meals by dividing all ingredients into 4 separate containers. Leave the dressing to the side, and top with the dressing when you are ready to eat. Enjoy!
Conclusion: Greek Quinoa Salad Vegan Meal Prep
Our Greek Quinoa Salad is a testament to the fact that healthy meal prep can also be incredibly delicious. With a blend of fresh ingredients and a zesty dressing, it’s a feast for your taste buds and your body. Say goodbye to last-minute meal decisions and hello to a week of satisfying and nutritious eating.
This was delicious!
Thank you Lucy!