Middle Eastern Quinoa Veggie Salad

middle eastern quinoa veggie salad

Here is a quinoa salad recipe from Forks Over Knives.

With lots of fresh herbs and vegetables (or “non-sweet fruit”, depending on how particular you are) this salad is quite refreshing and fairly light.

The recipe is by Julieanna Hever (MS, RD) of Plant-Based Dietitian. You can find more plant-based information from Julieanna in Plant-Based Nutrition, where you’ll get plenty of nutrition and healthy eating tips.

If you don’t have quinoa, or you’d like a more budget-friendly dish, you can still make this recipe work. See below for a few substitution options.


  • quinoa
  • tomatoes
  • cucumber
  • red bell pepper
  • fresh lemon juice
  • herbs and spices: basil, cumin, turmeric, black pepper, salt (optional)

Note: If you would rather opt out of quinoa, for whatever reason, you could use couscous, sorghum, or millet for the salad.

All three are good options to keep with the Middle Eastern vibe of the salad. Possibly one of them will be more accessible for you. Or, maybe you’d just like to change up the whole grains you’re eating. There’s nothing wrong with getting a bit of variety.

You should (hopefully) be able to at least find the latter in the bulk section of your grocery store.

Both sorghum and millet are gluten-free. However, you may wish to make sure the brand you are using is certified gluten-free, just to be on the safe side.

Bob’s Red Mill is a reliable option for both sorghum and millet in whole grain form as well as flours.

And, if you feel this salad needs a little something extra, top it off with a simple vinaigrette.

Find the full recipe on Forks Over Knives.

Check out more recipes like this one in Forks Over Knives—The Cookbook.

Related: Vegan Quinoa Curry Bowl

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