Coconut 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. Crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and two kinds of fresh herbs come together with fluffy quinoa for a bowl that feels both light and genuinely satisfying. The dressing is a punchy blend of lemon juice, olive oil, garlic, oregano, and a touch of turmeric — no hidden additives, no mystery ingredients, just clean pantry staples whisked together in minutes. Every component here is naturally free from coconut in any form, so there's no need to scrutinize labels or swap anything out. Spreading the cooked quinoa out to cool before tossing is a small step that makes a real difference, keeping the grains separate and the vegetables crisp instead of wilted. Optional crumbled feta adds a creamy, salty finish that takes the whole thing to the next level. It holds up beautifully in the fridge, making it an ideal make-ahead lunch or a crowd-pleasing side for any gathering.
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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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