Soy Free Greek Quinoa Salad
This bright, herb-loaded salad is the kind of dish that makes you want to eat your vegetables — and then go back for seconds. Crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and two kinds of fresh herbs come together over fluffy quinoa for a bowl that feels both satisfying and genuinely refreshing. The dressing is a simple whisk of extra virgin olive oil, fresh lemon juice, garlic, oregano, and a touch of turmeric, which gives everything a warm golden hue and a flavor that's way more interesting than your average vinaigrette. Soy can sneak into a surprising number of packaged dressings and grain-based salads, but every single component here is naturally free of it — no hidden sauces, no processed shortcuts, just whole ingredients you can see and trust. Letting the quinoa cool before tossing is a small step that makes a big difference, keeping the vegetables crisp and the dressing from going flat. A sprinkle of crumbled feta on top is optional but highly recommended if you want that classic salty, creamy finish. It holds up beautifully in the fridge for a few days, making it a reliable option for meal prep or a last-minute lunch that still feels like you tried.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!