Mustard Free Greek Quinoa Salad
Bright, herby, and packed with Mediterranean flavor, this quinoa salad is the kind of dish that looks impressive at a potluck but comes together with almost no effort. The dressing is where it really shines — a simple whisk of extra virgin olive oil, fresh lemon juice, garlic, oregano, and a touch of turmeric gives everything a warm, golden coating that tastes anything but plain. Many store-bought dressings and pre-made grain salads sneak in mustard as an emulsifier or flavor booster, so making your own from scratch here is a genuinely smart move. Every ingredient in this bowl is naturally free of that allergen, so you can toss and serve with total confidence. Crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint keep each bite lively and refreshing. Letting the quinoa cool before combining everything is the small step that keeps the salad from going soggy, and it pays off in texture. Finish it with crumbled feta if you like a salty, creamy contrast, or keep it dairy-free — either way, it holds up beautifully in the fridge for 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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