This hearty salad from local vegan eatery Virtuous Pie makes a great winter lunch or side dish

 

Quinoa Greek Salad

INGREDIENTS

  • 1¼ cup red and white quinoa, cooked
  • 4 cups red onion, diced into ¼" pieces
  • 4 cups cucumber, cut into half moons
  • 2 cups grape tomatoes, halved
  • 2 cups roasted red peppers
  • 2 cups Kalamata olives
  • 6 tbsp chopped fresh parsley
  • 1 cup oregano vinaigrette (recipe below)
  • ¾ cup vegan feta (recipe below)

INSTRUCTIONS

  1. Cook the quinoa according to directions on the package. Allow to cool.
  2. Mix all ingredients, up to and including the parsley, in a bowl.
  3. Toss with oregano vinaigrette.
  4. Garnish salad with feta.

Makes 4 servings.

 

Oregano Vinaigrette

INGREDIENTS

  • 4 tbsp apple cider vinegar
  • ½ cup olive oil
  • ½ tsp minced garlic
  • 1 tsp parsley, large stems removed
  • 1 tbsp dried oregano
  • 1 pinch chili flakes
  • 1 tsp agave syrup
  • 1 tsp lemon juice
  • 1 tsp fresh oregano leaves, stems removed
  • Pinch kosher salt
    Put all ingredients into a blender and blend until smooth. Makes 1 cup.

 

Vegan Feta

INGREDIENTS

  • 3 oz refined coconut oil
  • 1 block (12 oz) firm tofu, drained
  • 2 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tbsp kosher salt
  • 2 tsp onion powder 

INSTRUCTIONS

  1. Lay out the block of tofu between three sheets of paper towel and apply pressure to remove as much water as possible.
  2. Combine squeezed tofu with all of the other ingredients in a food processor and purée until extremely smooth.
  3. Pour tofu mixture onto a bowl or plastic container wrapped with plastic wrap and use a spatula to smooth out the top. The finished product should be about 1-inch thick.
  4. Refrigerate for at least 6 hours before serving.