Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (31)
Greek Quinoa Bowls
NUTRITION · PER SERVING15M COOK
CAL 38%·PRO 44%
CARBS 69G36% OF CAL
17G FIBER8G SUGAR43G OTHER
FAT 48G57% OF CAL
8G SAT40G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quinoa bowls loaded with fresh vegetables, hummus, olives, and feta, dressed with a light vinaigrette. Wholesome and colorful, a vegetarian grain bowl that works for lunch or a light dinner.
mainmediterraneangrain bowl🥄 saucepanvegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 cup quinoa
- 1.5 cups water
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1/3 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2-3 TBSP apple cider vinegar
- salt and pepper (to taste)
- 1-2 TBSP fresh parsley
- Hummus
- Pita wedges
- Olives
- Fresh tomatoes
- Sliced or chopped avocado
- Lemon wedges
At a glance
PER SERVING · TIME 15M
CAL 38%·PRO 44%
CARBS 69G36% OF CAL
17G FIBER8G SUGAR43G OTHER
FAT 48G57% OF CAL
8G SAT40G 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
- 3m
- Cook
- 12m
- Sodium
- 1214mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1285mg
- Calcium
- 195mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 1214MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.