MSG 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. Every ingredient here is whole and straightforward — crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint that make the whole bowl feel alive. The dressing is built from scratch using olive oil, fresh lemon juice, garlic, oregano, and a touch of turmeric, so there are no seasoning packets or bottled shortcuts that might sneak in unwanted additives. That matters a lot when you're trying to keep meals clean, because so many store-bought dressings and pre-seasoned grains rely on flavor enhancers that are hard to spot on a label. Letting the quinoa cool before tossing is a small but smart step — it keeps the vegetables crisp and helps the dressing cling evenly rather than getting absorbed into hot grains. A crumble of feta on top is optional but adds a creamy, salty finish that ties everything together beautifully. This one is just as good straight from the fridge the next day, making it a reliable option for meal prep or a last-minute side.
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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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