Greek quinoa salad bowl with pickled onions recipe

Ingredients

• 1 cup quinoa, rinsed well
• 1½ cups vegetable broth
• 1 garlic clove, crushed
• ¼ teaspoon sea salt

• 3 tablespoons white wine vinegar
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 teaspoon natural sugar
• ¼ teaspoon sea salt
• Black pepper, to taste
• ½ medium red onion, cut into paper-thin slices

• 1 tablespoon olive oil
• ¼ cup vegan mayo
• 2 cups baby kale or baby spinach
• 2 cups coarsely chopped romaine lettuce
• 2 cups cooked black beans
• 1 medium roasted red pepper, freshly roasted or jarred, chopped
• 1 medium carrot, shredded
• 1 medium tomato, seeded and coarsely chopped
• ½ cup pitted and chopped kalamata olives
• 1 ripe Hass avocado, pitted, peeled and diced

Quinoa
1. Combine the quinoa, broth, garlic, and salt in a small saucepan. Cover, bring to boil over high heat, reduce to medium-low heat and cook for 15 minutes. Remove from heat and set aside for 10 minutes. Fluff with a fork before serving.
Pickled Onions
2. Combine the vinegar, water, oil, lemon juice, garlic, oregano, sugar, salt, and black pepper in a medium bowl. Add the onion and mix well. Set aside for 20 minutes.
Dressing
3. Drain off 2 tablespoons of this brine and transfer it to a small bowl. Stir in the oil and mix well with a whisk. Stir in the mayo and mix well. Taste and adjust seasoning, adding another tablespoon of brine, if desired.
Vegetables
4. Combine the kale, romaine, beans, red pepper, carrot, tomato, and olives in a large bowl. Serve the salad in bowls, quinoa to the side, pickled onions and avocado on top, and drizzled with the dressing. Alternatively, toss the salad with the quinoa and dressing and serve topped with the onions and avocado.