Seed Oil Free Greek Quinoa Salad
Bright, herby, and packed with Mediterranean flavor, this quinoa salad is the kind of dish that earns a permanent spot in your weekly rotation. The dressing is where it really shines — extra virgin olive oil and fresh lemon juice come together with garlic, oregano, and a touch of turmeric for something vibrant and completely clean. No canola, no sunflower, no mystery blends hiding in a bottle; just real olive oil doing what it does best. Crunchy cucumber, juicy cherry tomatoes, briny Kalamata olives, and handfuls of fresh parsley and mint make every bite feel alive. Cooling the quinoa before tossing is a small but important step that keeps the vegetables crisp and the dressing from going flat. A crumble of feta on top adds a salty, creamy finish that ties the whole bowl together. It keeps well in the fridge for days, making it an easy, satisfying option for lunches or a quick weeknight side.
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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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