Rice Free Greek Quinoa Salad
Bright, herby, and loaded with Mediterranean flavor, this quinoa salad is the kind of dish that looks impressive but comes together with almost no effort. Quinoa steps in as the hearty base here, delivering a satisfying, protein-rich bite that holds up beautifully against crisp cucumber, juicy cherry tomatoes, and briny Kalamata olives. The dressing is where things really sing — fresh lemon juice, extra virgin olive oil, garlic, oregano, and a touch of turmeric create something tangy, aromatic, and just a little unexpected. Spreading the cooked quinoa out to cool before tossing is a small but smart step that keeps the salad from turning soggy or clumping together. Everything gets tossed with fresh parsley and mint, which lift the whole bowl and make it taste genuinely vibrant rather than heavy. A crumble of feta on top is optional but highly recommended for that salty, creamy finish. It keeps well in the fridge for up to three days, making it a fantastic make-ahead lunch or a reliable side for any weeknight spread.
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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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