Fish Free Greek Quinoa Salad
This vibrant Mediterranean-inspired salad is the kind of dish that looks impressive on the table but comes together with minimal fuss. Fluffy quinoa forms the hearty base, tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint that keep every bite feeling bright and alive. The dressing is where things get interesting — a zippy blend of lemon juice, extra virgin olive oil, garlic, oregano, and a touch of turmeric that ties the whole bowl together with a warm, golden hue. Many Mediterranean salads and store-bought dressings sneak in anchovy paste or fish-based Worcestershire, so making this one from scratch means you stay in full control of every ingredient. Letting the quinoa cool before tossing is a small but important step — it keeps the vegetables crisp and prevents the dressing from going flat. A crumble of feta on top is optional but highly recommended if you want that salty, creamy finish. It holds up beautifully in the fridge, making it a reliable option for meal prep or a make-ahead lunch that actually gets better as the flavors meld.
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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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