Shellfish 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. Crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a double hit of fresh parsley and mint make every forkful feel lively and satisfying. The dressing — built on good olive oil, fresh lemon juice, garlic, oregano, and a touch of turmeric — ties everything together with a warm, citrusy depth that store-bought versions simply can't match. Because every single ingredient here is naturally free of shellfish and there's no seafood anywhere near the bowl, you can serve it confidently at gatherings without scanning labels or fielding questions. The trick to getting the texture just right is letting the quinoa cool completely before tossing, so it stays fluffy rather than clumping under the dressing. Optional crumbled feta on top adds a creamy, salty finish that takes it from great to genuinely craveable. Make a big batch on Sunday and you've got a ready-to-go lunch that actually gets better as it sits in the fridge.
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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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