Cinnamon Free Greek Quinoa Salad
Bright, herby, and packed with Mediterranean flavor, this quinoa salad is the kind of dish that earns a permanent spot in your weekly rotation. The base comes together with fluffy, perfectly cooked quinoa tossed alongside crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint. What really makes it sing is the lemon-oregano dressing — a punchy blend of extra virgin olive oil, fresh lemon juice, garlic, and a touch of turmeric that coats every grain and vegetable beautifully. For anyone navigating a sensitivity to warming spices, this recipe is a genuinely satisfying find because the dressing leans on citrus and herbs for its depth rather than any spice blends that might sneak in unwanted ingredients. The whole thing is naturally free of anything that could cause concern, and every component is straightforward and easy to verify. Optional crumbled feta on top adds a creamy, salty finish that takes it from great to absolutely craveable. Make a big batch on Sunday and you've got a ready-to-go lunch or side dish for days.
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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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