Macadamia 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 forms the base, tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint that make every bite feel alive. The dressing is where things get really interesting — a zippy blend of lemon juice, extra virgin olive oil, garlic, oregano, and a touch of turmeric that ties everything together with a warm, golden hue. Because every ingredient here is straightforward and whole-food based, you never have to second-guess what's in it or worry about hidden nut additions sneaking into your bowl. The trick to getting the texture just right is letting the quinoa cool before it hits the salad — spreading it out on a sheet pan speeds that up and keeps the vegetables from wilting. A crumble of feta on top is optional but honestly hard to skip. Make a batch on Sunday and you've got a satisfying, flavor-forward lunch ready to go for days.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!