PCOS Friendly Greek Quinoa Salad
Bright, herby, and deeply satisfying, this Mediterranean-inspired bowl is the kind of meal that actually keeps you full without leaving you in a mid-afternoon slump. Quinoa is a standout grain for managing blood sugar because it delivers complete protein and fiber in every bite, making it a smart swap for refined carbs that can spike insulin levels. The dressing is where things get really interesting — extra virgin olive oil, fresh lemon juice, and a touch of turmeric bring anti-inflammatory power alongside genuinely bold flavor. Kalamata olives, crisp cucumber, and cherry tomatoes round out the bowl with healthy fats and antioxidants, while fresh parsley and mint keep everything tasting clean and vibrant. The whole thing comes together without any processed ingredients or hidden sugars, so you know exactly what you're eating. Optional feta adds a creamy, salty finish that takes it from good to genuinely craveable. Make a batch on Sunday and you've got lunch handled for most of the week.
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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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