Pecan Free Greek Quinoa Salad

Total time40 min

Prep time15 min

Cook time15 min

Bright, herby, and packed with Mediterranean flavor, this quinoa salad is the kind of dish that earns a permanent spot in your weekly rotation. 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 refreshing. The dressing is where things get interesting: a zippy blend of lemon juice, extra virgin olive oil, garlic, oregano, and a touch of turmeric that ties every ingredient together beautifully. Many salads in this style lean on nuts for texture or crunch, but this one doesn't need them — the olives, red onion, and fresh herbs do all the heavy lifting. The whole thing comes together without any specialty ingredients or complicated steps, making it just as practical for a weeknight dinner as it is for a weekend gathering. Optional crumbled feta on top adds a creamy, salty finish that takes it over the edge.

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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
Mezzetta Pitted Greek Kalamata Olives - 5.75 Oz Murray's Pitted Kalamata Olives Murray's Kalamata Olives Private Selection Kalamata Olives Peloponnese Whole Kalamata Olives in Balsamic Brine
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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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