Barley Free Greek Quinoa Salad
Bright, herby, and loaded with Mediterranean flavor, this quinoa salad is the kind of dish that looks impressive but comes together with almost no effort. Quinoa is a naturally grain-free seed that works beautifully as the base here, making it a smart swap for anyone avoiding barley or other problematic grains without sacrificing any of that satisfying, hearty texture. The dressing — built from fresh lemon juice, extra virgin olive oil, oregano, turmeric, and garlic — ties everything together with a punchy, sun-drenched brightness that tastes like it took way more work than it did. Crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a double hit of fresh parsley and mint make every forkful interesting. A little crumbled feta on top adds a creamy, salty finish that takes the whole bowl over the edge. It holds up beautifully in the fridge for a few days, so it's just as good packed for lunch on Tuesday as it is served straight from the bowl on Sunday.
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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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