Eggless Greek Quinoa Salad
Bright, herby, and packed with Mediterranean flavor, this quinoa salad is the kind of dish that looks impressive but comes together with almost no effort. Fluffy quinoa forms the base, tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint that make every bite feel alive. The dressing is a simple whisk of extra virgin olive oil, fresh lemon juice, garlic, oregano, and a touch of turmeric — bold enough to stand up to the hearty grains without overpowering the vegetables. Every single component here is naturally free of eggs, so there's no need to swap anything out or second-guess a single label. Spreading the quinoa out to cool before tossing is a small but smart step that keeps the salad from turning soggy and helps the dressing cling evenly to everything. Optional crumbled feta on top adds a creamy, salty finish that takes it from weeknight side to something you'd genuinely want to bring to a dinner party. It keeps well in the fridge for up to three days, making it a reliable meal-prep staple you'll come back to all week.
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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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