Cooked & Loved · by Irena Macri★ 4.0 (1)
Corn & Quinoa Salad With Feta
NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 28%
CARBS 52G52% OF CAL
7G FIBER0G ADDED0G INTRINSIC33G OTHER12G TOTAL SUGAR
FAT 15G35% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad of quinoa, corn, cherry tomatoes, and feta dressed with lemon and olive oil. Fresh and tangy, perfect for summer picnics or light meals year-round.
mainmediterraneansaladgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked quinoa (white)
- 1 ¾ cup water
- ½ teaspoon salt
- 3 fresh corn on the cob (or 1-1.5 cups corn kernels)
- ½ red onion (Spanish, finely diced)
- 7 oz cherry tomatoes (200 grams, halved)
- 3.5 oz feta (100 grams, crumbled, I used Danish smooth feta)
- A handful of fresh coriander/cilantro leaves (chopped, about 8 grams or 0.3 oz)
- 2 tablespoons olive oil
- 1 tablespoon honey
- ¼ teaspoon pepper
- 1 garlic clove (grated or minced)
- Zest of ½ lemon
- Juice of ½ lemon
At a glance
PER SERVING · TIME 40M
CAL 20%·PRO 28%
CARBS 52G52% OF CAL
7G FIBER0G ADDED0G INTRINSIC33G OTHER12G TOTAL SUGAR
FAT 15G35% OF CAL
4G SAT12G 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
- 15m
- Cook
- 25m
- Sodium
- 575mg
- Total sugar
- 12g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 546mg
- Calcium
- 126mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 575MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.