Sesame 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 base is fluffy, properly cooked quinoa — rinsed, simmered, and spread out to cool so it stays light and separate rather than clumping into a soggy mess. Crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a double hit of fresh parsley and mint make every forkful feel genuinely vibrant. The dressing is where things get interesting: a bright lemon-and-olive-oil base gets warmth from turmeric and dried oregano, pulling the whole bowl together without a drop of tahini or any other sesame-derived ingredient. That matters more than you might think — a lot of Mediterranean-inspired dressings and store-bought grain salads sneak in sesame oil or tahini, so making this at home puts you fully in control. Crumbled 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 reliable meal-prep hero for lunches all week long.
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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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