Legume Free Greek Quinoa Salad
Bright, herby, and packed with Mediterranean flavor, this quinoa salad is the kind of dish that looks impressive but comes together with almost no effort. The base is fluffy, perfectly cooked quinoa tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint — every bite is a little different and completely satisfying. The dressing is where things get really good: a punchy blend of lemon juice, extra virgin olive oil, garlic, oregano, and a touch of turmeric that ties everything together with a warm, golden glow. For anyone navigating a legume-free lifestyle, Greek-inspired salads can sometimes be tricky since chickpeas are practically a default ingredient in this style of cooking. This version skips them entirely without sacrificing any heartiness, because the quinoa brings all the substance you need. Spreading the cooked quinoa out to cool before tossing keeps the texture light and separate rather than clumpy, which makes a real difference in the final salad. A crumble of feta on top adds a creamy, salty finish that pulls 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 dinner.
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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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