Anti Inflammatory Greek Quinoa Salad
This bright, herb-loaded salad is exactly the kind of meal that makes eating well feel genuinely exciting rather than like a chore. Every ingredient here pulls its weight from an anti-inflammatory standpoint — extra virgin olive oil and turmeric are two of the most well-researched ingredients in this space, and the fresh lemon juice, parsley, and mint add a burst of antioxidant-rich color and flavor that processed foods simply can't replicate. Quinoa brings complete protein and a satisfying, slightly nutty base that holds up beautifully to the bold dressing without turning soggy. The combination of crisp cucumber, juicy cherry tomatoes, and briny Kalamata olives gives you that classic Mediterranean flavor profile in every single bite. Letting the quinoa cool before tossing is a small but important step — it keeps the vegetables crisp and prevents the fresh herbs from wilting into the bowl. A crumble of feta on top is optional but adds a creamy, salty finish that ties everything together. This recipe makes four servings and keeps in the fridge for up to three days, so it's just as useful for weekday meal prep as it is for a casual dinner spread.
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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)
Can be omittedfeta cheese
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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