Pistachio Free Greek Quinoa Salad
This bright, herb-forward salad is the kind of dish that makes you want to eat more vegetables without even trying. Fluffy quinoa gets tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint, creating layers of texture and flavor in every bite. The dressing is where things really sing — a punchy blend of lemon juice, extra virgin olive oil, garlic, oregano, and a touch of turmeric that ties the whole bowl together beautifully. Many Mediterranean-inspired salads lean on tree nuts for crunch or garnish, but this one builds all its satisfying texture from fresh produce and hearty quinoa, so there's nothing to swap or skip. It's naturally free from the usual nut-related concerns without sacrificing a single bit of that bold, sunny flavor profile. Optional crumbled feta on top adds a creamy, salty finish that takes it over the edge. Make a big batch on Sunday and you've got a seriously good lunch waiting for you all 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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