Sweet Peas and Saffron · by Annie Holmes★ 5.0 (2)
Charred Corn Salad with Feta, Mint and Quinoa
NUTRITION · PER SERVING80M COOK
CAL 18%·PRO 17%
CARBS 34G38% OF CAL
8G FIBER1G ADDED3G INTRINSIC22G OTHER5G TOTAL SUGAR
FAT 23G58% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, summery salad of charred corn and cooked quinoa tossed with fresh herbs, avocado, feta, and a tangy lime-vinegar dressing. Excellent alongside grilled meats or as a light lunch.
sideamericansaladgrain bowl♨️ grillgluten freevegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup quinoa (uncooked )
- 3 ears corn
- 1 tablespoon oil
- 1/3 cup feta cheese (crumbled)
- 1/4 cup parsley (chopped)
- 1/4 cup cilantro (chopped)
- 1/4 cup mint leaves (chopped)
- 1/4 red onion (in slivers)
- 1 avocado (cubed)
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon lime juice
- 1 teaspoon honey
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 80M
CAL 18%·PRO 17%
CARBS 34G38% OF CAL
8G FIBER1G ADDED3G INTRINSIC22G OTHER5G TOTAL SUGAR
FAT 23G58% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 20m
- Sodium
- 345mg
- Total sugar
- 5g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 648mg
- Calcium
- 99mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 345MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.