BHA & BHT 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. The base is fluffy, properly cooled quinoa tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint — every bite is a little different and completely satisfying. What makes this a smart choice for anyone avoiding synthetic preservatives is that every single ingredient here is whole and unprocessed. Packaged dressings and seasoning blends are common culprits for hidden additives, but this one is built from scratch with extra virgin olive oil, fresh lemon juice, garlic, and dried oregano — nothing that needs a preservative to stay shelf-stable. The turmeric in the dressing adds a subtle warmth and a gorgeous golden hue without overpowering the bright lemon and herb notes. Letting the quinoa cool before tossing is a small but important step — it keeps the vegetables crisp and stops the dressing from going flat. Finish it with crumbled feta if you like a salty, creamy contrast, or leave it off for a lighter result. This one holds up beautifully in the fridge, making it a reliable option for meal prep or a make-ahead lunch that actually gets better as it sits.
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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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