Ginger Free Greek Quinoa Salad
This vibrant Mediterranean bowl is the kind of salad that actually satisfies — packed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and fluffy quinoa that soaks up every drop of the lemony dressing. The bright, herby flavor comes from fresh parsley, mint, and a generous squeeze of lemon juice, so there's no need for any warming spices that could sneak ginger into the mix. The dressing leans on dried oregano, a hint of turmeric, and garlic for depth, keeping things bold and aromatic without any of the usual suspects that make so many salad dressings off-limits. Cooling the quinoa before tossing everything together is a small but important step — it keeps the vegetables crisp and prevents the dressing from going flat. A handful of crumbled feta on top adds a creamy, salty finish that ties the whole bowl together beautifully. It holds up well in the fridge for a few days, making it a reliable option for meal prep or a quick weeknight side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!