Cookie and Kate · by Cookie and Kate★ 4.9
Favorite Quinoa Salad
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 15%
CARBS 30G52% OF CAL
6G FIBER0G ADDED4G INTRINSIC20G OTHER4G TOTAL SUGAR
FAT 10G37% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, herbaceous salad of quinoa, chickpeas, cucumber, bell pepper, and fresh parsley with lemon dressing. Naturally vegan and gluten-free. Works as a side or hearty main.
sidemediterraneansalad🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup uncooked quinoa, rinsed in a fine-mesh colander
- 2 cups water
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 medium cucumber, seeded and chopped
- 1 medium red bell pepper, chopped
- 3/4 cup chopped red onion (from 1 small red onion)
- 1 cup finely chopped flat-leaf parsley (from 1 large bunch)
- 1/4 cup olive oil
- 1/4 cup lemon juice (from 2 to 3 lemons)
- 1 tablespoon red wine vinegar
- 2 cloves garlic, pressed or minced
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 15%
CARBS 30G52% OF CAL
6G FIBER0G ADDED4G INTRINSIC20G OTHER4G TOTAL SUGAR
FAT 10G37% OF CAL
1G SAT8G 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
- 20m
- Cook
- 20m
- Sodium
- 269mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 332mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 269MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.