Low Sugar Greek Quinoa Salad

Total time40 min

Prep time15 min

Cook time15 min

Bright, herby, and loaded with Mediterranean flavor, this quinoa salad is the kind of dish that earns a permanent spot in your weekly rotation. Every component — crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and fresh parsley and mint — brings something vibrant to the bowl without a single gram of added sugar anywhere in sight. The dressing is a simple whisk of extra virgin olive oil, fresh lemon juice, garlic, oregano, and a touch of turmeric, which means you get bold, tangy flavor the completely natural way. Letting the quinoa cool before tossing is a small but important step that keeps the vegetables crisp and prevents the dressing from turning oily. Optional crumbled feta on top adds a creamy, salty finish that takes the whole thing over the edge. It holds up beautifully in the fridge for a few days, making it an ideal make-ahead lunch or a reliable side for weeknight dinners.

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Ingredients

4 servings

For the quinoa

For the salad

1 english cucumber, diced
1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
⅓ cup red onion, thinly sliced
½ cup fresh parsley, roughly chopped
¼ cup fresh mint, roughly chopped

For the dressing

3 tbsp extra virgin olive oil
3 tbsp fresh lemon juice (about 1 large lemon)
1 tsp dried oregano
½ tsp ground turmeric
1 clove garlic, finely minced
¼ tsp black pepper
¼ tsp salt

For serving

¼ cup crumbled feta cheese (optional)

Instructions

1
Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 12–14 minutes.
2
Remove the saucepan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover, fluff with a fork, and spread onto a large plate or sheet pan to cool for at least 10 minutes — the quinoa should feel just barely warm, not hot, before it goes into the salad.

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