Gut Friendly Greek Quinoa Salad
Bright, herby, and loaded with fresh vegetables, this Mediterranean-inspired bowl is the kind of meal that makes eating well feel genuinely exciting rather than like a chore. Quinoa brings a complete protein and a satisfying, slightly nutty bite that holds up beautifully against crisp cucumber, juicy cherry tomatoes, and briny Kalamata olives. The dressing is where things get really interesting — extra virgin olive oil and fresh lemon juice form the base, while dried oregano, minced garlic, and a touch of ground turmeric add depth and a gentle anti-inflammatory warmth. Fresh parsley and mint keep everything tasting clean and vibrant, which is exactly what you want when you're focused on foods that support a happy digestive system. Cooling the quinoa before tossing is a small but smart step that helps preserve the texture of the vegetables and keeps the whole salad from turning soggy. Optional crumbled feta adds a creamy, salty finish without overwhelming the lighter ingredients. Make a batch on Sunday and you've got a nourishing, ready-to-go lunch for the next few days.
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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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