Nutmeg Free Greek Quinoa Salad
This bright, herb-forward salad is the kind of dish that makes you want to eat more vegetables without feeling like you're making any kind of sacrifice. Fluffy quinoa gets tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint — it's colorful, satisfying, and genuinely craveable. The dressing is a simple shake-together situation: olive oil, fresh lemon juice, garlic, oregano, and a touch of turmeric that adds a subtle warmth and a gorgeous golden hue. Many spice blends and pre-made dressings sneak in unexpected seasonings, so building the dressing from scratch here means you know exactly what's going in the bowl. Letting the quinoa cool before combining everything is the small but important step that keeps the vegetables crisp and the herbs vibrant rather than wilted. A crumble of feta on top is optional but highly recommended if you want that salty, creamy finish. This one holds up beautifully in the fridge, making it a reliable option for meal prep or a make-ahead lunch that actually gets better as the flavors meld.
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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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