Peanut 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 punchy mix of lemon juice, olive oil, garlic, oregano, and a touch of turmeric that ties everything together with a warm, golden hue. Every single ingredient here is naturally free from peanuts, and there are no sauces or packaged shortcuts that could sneak in hidden risks — just whole, clean components you can feel confident about. One key technique worth following: letting the quinoa cool before tossing keeps the vegetables crisp and prevents the dressing from going flat. A crumble of feta on top is optional but highly recommended if you want that salty, creamy finish. Make a big batch on Sunday and you'll have an easy, reliable lunch ready to go for the next few days.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!