Vegan Greek Quinoa Salad
This vibrant, herb-forward salad is the kind of dish that makes you genuinely excited about eating something wholesome. Crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a double hit of fresh parsley and mint come together with fluffy quinoa for a bowl that feels both satisfying and refreshing. The dressing is where things get interesting — bright lemon juice, extra virgin olive oil, garlic, oregano, and a touch of ground turmeric give it a golden warmth that ties every ingredient together beautifully. Every component here is naturally plant-based, so there's no swapping or substituting required to keep it free of animal products. The feta is listed as optional, which means the salad stands completely on its own without it — and honestly, the bold dressing means you won't miss it. It holds up well in the fridge for a few days, making it a smart choice for meal prep or a make-ahead lunch that actually gets better as the flavors meld. Whether you're serving it as a main or a side, this is the kind of recipe that earns a permanent spot in your rotation.
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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)
Can be omittedfeta cheese
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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