Wheat Free Greek Quinoa Salad
Bright, herby, and packed with Mediterranean flavor, this quinoa salad is the kind of dish that looks impressive but comes together with minimal effort. Quinoa is a naturally grain-free seed that stands in beautifully as the base here, making it a smart and satisfying choice for anyone avoiding wheat without sacrificing any heartiness. The dressing — built from fresh lemon juice, extra virgin olive oil, garlic, oregano, and a hint of turmeric — ties everything together with a zippy, golden warmth that clings to every bite. Crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and a generous handful of fresh parsley and mint give the salad that classic Greek character you'd expect from a restaurant. Letting the quinoa cool before tossing everything together is the small but crucial step that keeps the vegetables crisp and the dressing from going flat. A crumble of feta on top adds a creamy, salty finish that takes it over the edge. It keeps well in the fridge for up to three days, so it's just as good packed for lunch the next day as it is fresh off the counter.
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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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