Turkey 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. Fluffy quinoa forms the base, tossed with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint that make every bite feel alive. The dressing is where things get really interesting — a zippy blend of lemon juice, extra virgin olive oil, garlic, oregano, and a touch of turmeric that ties everything together with a warm, golden hue. Because this recipe is built entirely around plants, grains, and simple pantry staples, there's no need to scan labels or worry about hidden poultry-based broths or processed meat fillers sneaking in. It comes together without any fuss, and the instruction to cool the quinoa before tossing is a small but smart step that keeps the vegetables crisp and the dressing from wilting anything. Optional crumbled feta adds a creamy, salty finish if you want it, but the salad holds its own beautifully without it. Make a big batch on Sunday and you've got a satisfying, flavor-forward lunch ready to go for days.
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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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