Nitrate & Nitrite Free Greek Quinoa Salad
Bright, herby, and satisfying in a way that feels both light and genuinely filling, this Mediterranean-inspired grain salad is the kind of dish you'll want to keep on rotation all year long. Every ingredient here is whole and unprocessed — crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and two kinds of fresh herbs — so there's nothing hidden to worry about when it comes to added preservatives or curing agents. That matters more than people realize, since nitrates and nitrites sneak into a surprising number of packaged and processed foods, making clean, from-scratch meals like this one a real relief. The dressing is a simple shake-together situation with olive oil, fresh lemon juice, garlic, oregano, and a pinch of turmeric that ties everything together with a warm, golden hue. Letting the quinoa cool before tossing is a small but important step — it keeps the vegetables crisp and prevents the dressing from going flat. A little crumbled feta on top adds a creamy, salty finish that takes the whole bowl over the edge. It holds up beautifully in the fridge, making it a smart choice for meal prep or a make-ahead lunch that actually gets better as it sits.
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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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