Artificial Food Coloring Free Greek Quinoa Salad
Bright, fresh, and packed with Mediterranean flavor, this quinoa salad is the kind of dish that looks impressive but comes together with almost no effort. Every ingredient pulling its weight here is completely whole and unprocessed — crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and handfuls of fresh parsley and mint that make the whole bowl pop. The dressing is whisked together from scratch using olive oil, fresh lemon juice, garlic, and a pinch of turmeric, so there's zero guesswork about what's actually going into it. That matters more than people realize, because store-bought dressings and pre-seasoned grain packets are some of the sneakiest places synthetic dyes tend to hide. Letting the quinoa cool before tossing everything together is a small but smart step that keeps the vegetables crisp and the dressing from going flat. A crumble of feta on top adds a salty, creamy finish that ties the whole salad together beautifully. It holds up well in the fridge, making it a genuinely great option for meal prep when you want something colorful and satisfying without any ingredient anxiety.
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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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