Chicken Free Greek Quinoa Salad
This vibrant Mediterranean-inspired salad is built on a base of fluffy quinoa tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint. The dressing is where things really sing — bright lemon juice, extra virgin olive oil, garlic, oregano, and a touch of turmeric come together into something tangy, herby, and just a little earthy. Every bite delivers a satisfying mix of textures and bold flavors that feel both light and genuinely filling. Quinoa brings complete plant-based protein to the bowl, so this is a dish that actually holds its own as a main rather than just a side. The trick to getting the texture right is letting the quinoa cool before tossing — spreading it out after steaming keeps the grains separate and prevents any sogginess. A crumble of feta on top is optional but highly recommended for that salty, creamy finish. It keeps well in the fridge for up to three days, making it a brilliant option for meal prep or a make-ahead lunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!