Lupin 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 minimal effort. The base is fluffy quinoa cooked in lightly salted water, then spread out to cool before it meets a crisp lineup of cucumber, cherry tomatoes, Kalamata olives, red onion, parsley, and mint. What really makes it sing is the zesty dressing — fresh lemon juice, extra virgin olive oil, garlic, oregano, and a touch of turmeric that gives everything a warm golden hue. Lupin, a legume increasingly found in flour blends and packaged foods, can be tricky to avoid when buying pre-made salads or grain bowls, but every single ingredient here is naturally free of it. You're working with whole, recognizable produce and pantry staples, so there's no guesswork about what's actually in your bowl. A crumble of feta on top is optional but highly recommended for that salty, creamy finish. Make a big batch on Sunday and you've got lunch sorted 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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