Dairy Free Greek Quinoa Salad
This vibrant grain salad is packed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint — the kind of bold, herby combination that makes every forkful feel like a trip to the Mediterranean. The base is fluffy quinoa, cooked until its little tails unfurl and then spread out to cool before everything comes together, which keeps the texture light rather than clumped or soggy. A bright lemon-oregano dressing with a hint of turmeric ties it all together, adding warmth and color without any heaviness. Because the entire dish is built on olive oil, fresh produce, and whole grains, it's naturally free of dairy — no swaps or substitutions required. The optional feta is listed for those who want it, but the salad is completely satisfying on its own, so skipping it doesn't feel like a compromise at all. It holds up beautifully in the fridge for a few days, making it an ideal make-ahead lunch or a reliable bring-a-dish option 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)
Can be omittedfeta cheese
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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