Vegan Greek Grain Salad

Ingredients:

  • 1 cup quinoa, rinsed
  • 1 cup bulgur wheat
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. In a medium saucepan, combine the quinoa, bulgur wheat, and vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the grains are tender and the liquid is absorbed. Remove from heat and let cool.
  2. In a large mixing bowl, combine the cooked grains with the cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and mint.
  3. In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make the dressing.
  4. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
  5. Taste and adjust seasoning if necessary.
  6. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Nutrition Information (per serving, serves 6):

  • Calories: 290 kcal
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Sodium: 480mg
  • Total Carbohydrates: 38g
  • Dietary Fiber: 7g
  • Sugars: 3g
  • Protein: 8g