High Fructose Corn Syrup Free Greek Quinoa Salad
This bright, herb-loaded salad is the kind of dish that makes you feel good from the first forkful — fresh vegetables, fluffy quinoa, and a punchy lemon-oregano dressing that ties everything together beautifully. The whole thing comes together with real, whole ingredients you can actually recognize, which is exactly the point. Bottled dressings and pre-made grain salads are notorious for sneaking in sweeteners that have no business being there, but here the dressing is just olive oil, fresh lemon juice, garlic, and spices — nothing processed, nothing hidden. The turmeric adds a subtle warmth and a gorgeous golden hue to the dressing without overpowering the Mediterranean flavors. Kalamata olives and fresh mint give the salad a complexity that feels restaurant-worthy, while the optional crumbled feta adds a creamy, salty finish. It keeps well in the fridge for up to three days, making it a smart choice for meal prep when you want something satisfying and clean all week long.
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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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