Hazelnut Free Greek Quinoa Salad
Bright, herby, and packed with Mediterranean flavor, this quinoa salad is the kind of dish that earns a permanent spot in your weekly rotation. Fluffy quinoa gets tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint — it's colorful, satisfying, and genuinely refreshing. The dressing is a simple whisk of extra virgin olive oil, fresh lemon juice, garlic, oregano, and a touch of turmeric that ties everything together with a warm, golden hue. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, whole foods from start to finish. The trick to getting the texture right is letting the quinoa cool before it hits the bowl, which 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 extra salty, creamy finish. Make a big batch on Sunday and you've got lunch sorted for most of the 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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