Almond Free Greek Quinoa Salad
Bright, herby, and packed with Mediterranean flavor, this quinoa salad is the kind of dish that looks impressive but comes together with almost no effort. The base is fluffy, protein-rich quinoa tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint — it's colorful, satisfying, and genuinely refreshing. The dressing is where things get interesting: a simple whisk of olive oil, fresh lemon juice, garlic, oregano, and a touch of turmeric gives everything a warm, golden glow and a flavor that tastes far more complex than the ingredient list suggests. For anyone navigating tree nut allergies, this recipe is naturally free of almonds and almond-derived ingredients from start to finish — no swaps needed, no label-reading required. Every component is straightforward and easy to source, so you can focus on cooking instead of second-guessing your grocery cart. Optional crumbled feta on top adds a salty, creamy finish that takes it over the edge. It holds up beautifully in the fridge, making it a smart choice for meal prep or a make-ahead lunch that actually gets better as the flavors meld.
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
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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